Slow-Cooker Cajun Stew
3/4 lb andouille or kielbasa, sliced into 1/2" 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 Tbsp all-purpose flour
1 (28 oz) can diced tomatoes
1/4 tsp cayenne pepper
1/2 lb large shrimp, peeled and deveined
2 cups frozen cut okra, thawed
In a 5-6 qt 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 min. (or 1 hr on low).
Note: I used garlic powder in place of garlic cloves and I used fresh okra and added some jalapeno peppers from the garden.
I intended this stew to be several lunches for my hubby at work and he loved it! He said it was so hearty and filling. I'll definitely repeat it for him.
Thanks for stopping by and God bless.
The Lord is my strength and song, and He has become my salvation.
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