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Slow-Cooker Cajun Stew

  • Prep:
  • Total Time:
  • Servings: 6
Slow-Cooker Cajun Stew

Source: Everyday Food, March 2012


  • 3/4 pound andouille or kielbasa, sliced into 1/2-inch-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 tablespoons all-purpose flour
  • 1 (28-ounce) can diced tomatoes
  • 1/4 teaspoon cayenne pepper
  • Coarse salt
  • 1/2 pound large shrimp, peeled and deveined
  • 2 cups frozen cut okra (from an 8-ounce package), thawed


  1. 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 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).

Reviews (3)

  • ALWB 19 Mar, 2014

    Followed recipe exactly except substituted one tablespoon of cornstarch for the flour to make a gluten free meal. Turned out excellently, will definitely make again! Highly recommend!

  • Chellby17 14 Sep, 2013

    Great recipe I used extra Kielbasa and doubled the amount of shrimp also decreased to about a third of the cayanne suggested. Cooked some rice to serve with it. My family loved it. I have 4 small children and the spices were mild enough that it was perfect. Even my husband who usualy likes things very spicy did not add any extra was so good and super easy.

  • Katie L 30 Dec, 2012

    Couldn't be easier! I added a few more spices for more taste, but loved it.

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