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Cajun Stew – – Slow cooker or stovetop!

This dish is so simple to prepare. It has few ingredients and just needs the low braise provided by a slow cooker. It is delicious.



  • 3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
  • 1 red onion, sliced into wedges
  • 3 garlic cloves, very finely minced (or better yet, pasted)
  • 3 celery stalks, coarsely chopped (stalks with leaves preferred)
  • 1 red or green bell pepper, coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup chicken stock
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 1/2 pound large shrimp, peeled and deveined
  • 2 cups frozen cut okra (from an 8-ounce package), thawed
  • *Optional: Rice to ladle stew over the top

Procedure if using a slow cooker

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 stock, and cayenne. Season with salt.

Cover and cook until vege­tables are tender, 4 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).

Stir to combine and adjust seasoning (salt) if necessary.

Procedure if cooking stovetop

In a Dutch oven, use a few tablespoons of a neutral oil such as canola or grapeseed to sauté the sausage and brown it. Next, add all the vegetables, seasoning with a touch of salt, to sauté along and stir in the small amount of flour.

Once the vegetables are nicely caramelized add the stock and tomatoes, and cayenne. Stir everything together and allow it to bubble away and reduce until it is nicely thickened. While it reduces, stir often to make sure nothing is sticking to the bottom of your pot.

When it was reasonably reduced, add the okra and allow that to become tender. Finally, add the shrimp, which will cook in about 5 minutes. It’s good practice to remove one and slice into to make sure it opaque throughout (but NOT overdone). Serve over rice.

*If using rice, make toward the end of the cooking. Spoon rice at the bottom of each serving bowl then ladle stew over the rice.

Serves 4 – 6

Adapted from Martha Stewart Everyday Food

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