Cajun Stew-Slow-Cooker
By lisapearce
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4.8/5
(4 Votes)
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Ingredients
- 2/3 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
- 1 red onion, sliced into wedges
- 2 garlic cloves, minced
- 2 celery stalks, coarsely chopped
- 1 red or green bell pepper, coarsely chopped
- 2 tablespoons all-purpose flour
- 1 can (28 ounces) diced tomatoes
- 1/2 cup water
- 1/4 teaspoon cayenne pepper
- Coarse salt
- 1/2 pound large shrimp, peeled and deveined
- 2 cups frozen sliced okra, thawed
- Cooked rice for serving
Details
Preparation
Step 1
In a 5- to 6-quart slow cooker, place sausage, onion, garlic, celery and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, ½ cup water and cayenne; season with salt.
Cover and cook until vegetables are tender, 3 ½ hours on high or 7 hours on low. Add shrimp and okra, then cover and cook until shrimp are opaque throughout, 30 minutes on high or 1 hour on low.
To serve, scoop spoonful of rice into individual serving bowls and place stew on top.
Serves 4.
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