Cajun Shrimp and Andouille Sausage Stew for the Slow Cooker

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♼ Recipe origin is unknown. Cajun shrimp and andouille sausage stew for the slow cooker recipe, recipe Rating: 4.8
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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 hours

1. 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.

Tip

To 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.