Categories: Eats, Life Style

Slow Cooker Cajun Stew

Hey, What’s Cookin’?

Temperatures are up, down, and all over the place here in New England! What’s a person to cook when it’s 48 degrees one day, and -9 the next?

Soup! Soup works just about any day in winter, even the warmer ones. It’s hot, hydrating, and just plain comforting.

Today’s soup features either uncured turkey kielbasa (Hillshire Farms, among others) or uncured poultry andouille (Applegate Farms) as one of the proteins. Andouille is a spicy sausage, while kielbasa is usually mild. If you’ve never had either of these sausages in soup before, you’re in for a real treat!  Read package labels carefully to ensure you’re getting the best quality sausage possible.

Slow Cooker Cajun Stew

Adapted from a recipe by Martha Stewart
Serves: 6


  • 1/2 cup liquid: water, vegetable broth, or V-8 style tomato juice
  • 1 tsp Cajun seasoning
  • 4-5 cups steamed cauliflower rice (mashed cauliflower works too)
  • Salt, to taste


  1. In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with cornstarch and toss to coat.
  2. Add tomatoes and their juices, 1/2 cup liquid, crushed red pepper, and Cajun seasoning.  Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low).
  3. Add raw shrimp and okra, stir well, re-cover, and cook until shrimp are opaque throughout, 30 minutes on high (or 1 hour on low). Use this time to prepare your cauliflower rice.
  4. Stir the soup and taste it for salt; season to taste. Serve the soup in shallow bowls over hot cauliflower rice.


  • Not a fan of okra? Substitute 1 cup of (fresh or frozen) chopped green beans and 1 cup of diced fresh zucchini or 1 cup more of diced bell pepper.
  • Need more protein? Feel free to add more sausage; mix both types in the stew for great flavor!



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