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Cajun Stew with Shrimp and Kielbasa

Teenie Notes

These modifications and adjustments are reflected in both the ingredients and directions of the recipe.

Cajun Stew with Shrimp and Kielbasa
source adapted and modified from Everyday Food, Issue 90

Serves 6

Kitchen Tools: Slow Cooker

Ingredients

3/4 pound kielbasa or Andouille, sliced 1/2-inch thick
1 red onion, sliced into wedges
3-4 garlic cloves, minced
2-3 celery stalks, coarsely chopped
1 red, green or yellow bell pepper, coarsely chopped
3-4 red potatoes, scrubbed, halved and quartered (total of 8 pieces from each potato)
2 tablespoons all-purpose flour

1 can (28 ounces) diced tomatoes
1/2 cup water, room temperature
1/4 teaspoon cayenne pepper (red pepper)

1/2 pound large shrimp, peeled and deveined – about 12 shrimp. (Optional: Remove tails before adding to stew.)
2 cups frozen cut okra, thawed

Directions

In a 5 to 6-quart slow cooker, place the prepared sausage, onion, garlic, celery, bell pepper, and potatoes in the dish. Sprinkle the flour over the ingredients and toss to evenly coat.

Add the tomatoes, water and cayenne pepper to the dish.

Cover and cook until the vegetables are tender (about 6-7 hours on low).

Add shrimp and okra, cover and cook until the shrimp are opaque throughout (about 30 minutes -to- 1 hour on low).