Cajun shrimp and andouille sausage stew for the slow cooker recipe

Cajun Shrimp and Andouille Sausage Stew for the Slow Cooker

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Make New Orleans style stew the easy way, thanks to your trusty slow cooker. An 8-hour cooking time gives you plenty of time to run out for beads and Zydeco CDs.
Ready in: 8 hours 10 mins
Ingredients
Serves: 4- 2 tablespoons cooking oil
- 1 (12-ounce) package andouille sausage, halved lengthwise and sliced crosswise 1-inch thick
- 1 onion, chopped
- Salt and pepper
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (16 ounce) bag frozen sliced okra
- 1 cup chicken broth
- 1/2 pound large shrimp, peeled and deveined
Preparation method
Prep: 10 mins | Cook: 8 hours1. Heat olive oil in a large skillet over medium heat. Cook sausage in hot oil for about 10 minutes, stirring occasionally. Remove sausage and add the onion to the skillet. Sprinkle with salt and pepper and cook, stirring, for 7 minutes.
2. Place sausage, onion, and remaining ingredients (except shrimp) in a 6-quart slow cooker. Cook on LOW for 7 1/2 hours.
3. Add shrimp and cook for another 30 minutes.Alternate Method
Cook on HIGH for 3 1/2 hours, then add shrimp and cook for another 20 minutes.
TipTo thicken the stew, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl. Slowly stir cornstarch mixture into stew with slow cooker set to HIGH, then repeat until desired thickness is reached.
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Reference: Cajun shrimp and andouille sausage stew for the slow cooker recipe
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