Slow Cooker Cajun Stew

Photo cred: Martha Stewart

There have been too many Facebook posts about Mardi Gras recently. It seems that most of my friends have skipped their obligations for a few days and have headed down south to New Orleans. My stomach has been craving some Cajun food and king cake.

I came across this Slow Cooker Cajun Stew on Martha Stewart's website. It seems simple enough, and would definitely make you think you were in "the big easy."

Prep time: 15 minutes
Cook time: 4 hours
Servings: 6

Ingredients:
3/4 lb andouille or kielbasa sausage
1 red onion
2 garlic cloves
2 celery stalks
1 red or green bell pepper
2 Tbsp. all-purpose flour
1 28oz can diced tomatoes
1/4 tsp cayenne pepper
salt
1/2 lb large shrimp
2 cups frozen cut okra

Slice the sausage into 1/2-inch-thick rounds. Cut the onion into wedges. Coarsely chop the celery stalks and pepper. Place all ingredients into the slow cooker. Sprinkle with flour and toss to coat. Add tomatoes and their liquid. Pour in 1/2 cup of water and add the cayenne. Cover and cook until vegetables are tender (3 1/2 hours on high or 7 hours on low).  

Peel and devein the shrimp. Add shrimp and okra to slow cooker. Cover and cook until shrimp are opaque throughout (30 minutes on higher or 1 hour on low).

Season with salt.

Let the good times roll, or as they say in New Orleans "Laissez les bons temps rouler."

'Till next time,
Matthew