Slow Cooker: Cajun Stew and Truffle Risotto

This is a great recipe that gives you the taste and satisfaction of Gumbo without the work!


1 pound andouille or kielbasa, sliced into 1/3 inch rounds
1 red onion, sliced into wedges
3 garlic cloves, minced
2 celery stalks, chopped
1 red or green bell pepper, chopped
1 can (28 ounces) diced tomatoes
1 teaspoon cayenne pepper
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra, thawed
1 tablespoon olive oil


 In a 5 to 6 quart slow cooker, place sausage, onion, garlic, celery and bell pepper.  Sprinkle with olive oil 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 (7 hours on low). Add shrimp and okra, cover and cook until shrimp are opaque throughout, 30 minutes.

Cauliflower Risotto Recipe

For this recipe, just add 1 1/4 teaspoon white truffle oil just before you add your cheese!  This provides for a burst of flavor and amazing textures to go with your Cajun Stew!

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