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Slow-Cooker Cajun Stew

Slow-Cooker Cajun Stew

Everyday Food, March 2012 http://www.marthastewart.com/891901/slow-cooker-cajun-stew
3.69355
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  • Prep Time 15 minutes
  • Total Time 4 1/4 hours
  • Yield Serves 6

Ingredients

    • 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

Directions

  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).

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