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Slow-Cooker Cajun Stew

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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 1/4 teaspoon cayenne pepper Coarse salt 1/2 pound large shrimp, peeled and deveined 2 cups frozen cut okra (from an 8
  • ounce package), thawed

Details

Servings 1
Preparation time 15mins
Cooking time 255mins
Adapted from keyingredient.com

Preparation

Step 1

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).

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