Cajun Shrimp Stew in the Slow Cooker

I’m not sure where my love for cajun and creole food comes from…maybe it’s from living with Donny Shankle at one point in my life, or maybe it’s just because my body recognizes how dang good it is for recovery. This “stew,” as we’ll call it, is loaded with shrimp and cajun sausage and veggies, and when served over rice, rounds the meal out. As much as I wanted a second helping, I’m ashamed to say I was full.

This is definitely a simple recipe, but it requires a little chopping for the veggies. Once you have that done, add most of your ingredients to the crockpot, head off to school, work or the gym, and when you come home, add your shrimp and okra. (If you add the shrimp sooner, they overcook, shrink and taste like rubber. Don’t do it.) Throw your rice on the stove and in less than 30 minutes you have a meal that is worthy of any kitchen in Louisiana.

Add this one to your weekly meal list. I guarantee you won’t be disappointed.

Cajun Shrimp Stew in the Slow Cooker

Serves 6
Prep time 10 minutes
Cook time 7 hours, 30 minutes
Total time 7 hours, 40 minutes
Meal type Main Dish
Website Adapted from Martha Stewart


  • 1lb andouille sausage (sliced)
  • 1 Medium onion (sliced into wedges)
  • 2 cloves garlic (minced)
  • 2 celery stalks (diced)
  • 1 green bell pepper (diced)
  • 1 tablespoon corn starch
  • 28oz can of diced tomatoes
  • 1/2 cup water
  • 1/4 teaspoon cayenne pepper
  • 1lb shrimp (cleaned and deveined)
  • 2 cups okra (frozen, thawed and sliced in half)
  • salt & pepper


Step 1
In a large slow cooker (5-6 qts), place sausage, onion, celery and pepper. Toss in cornstarch (this will help thicken the stew as it cooks.)
Step 2
Add tomatoes, water, and cayenne; season with salt. Cover and cook on low for 7 hours.
Step 3
Add shrimp and okra, turn heat up to high and cook for an additional 30 minutes. Serve over white rice.

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