Slow-Cooker Cajun Stew

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Slow-Cooker Cajun Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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 (28

  • ounce) can diced tomatoes ¼ teaspoon cayenne pepper Coarse salt ½ pound large shrimp, peeled and deveined 2 cups frozen cut okra (from an 8

  • ounce package), thawed

Directions

Directions 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, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low). 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, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).


Nutrition

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