Slow-Cooker Cajun Stew

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Slow-Cooker Cajun Stew

Slow-Cooker Cajun Stew

Slow-Cooker Cajun Stew


3/4 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 (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


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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