Slow Cooker Cajun Stew

image: James Stefiuk


  • 1 lb. andouille or kielbasa, sliced into ½-inch-thick rounds
  • 1 red onion, sliced into wedges
  • 2 garlic cloves, minced
  • 3 celery stalks, coarsely chopped
  • 1 red or green bell pepper, coarsely chopped
  • 2 Tablespoons all-purpose flour
  • 1 (28-ounce) can diced tomatoes
  • ¼ tsp. cayenne pepper
  • Coarse salt
  • 1 lb. 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, 3/4 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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