New, easy slow-cooker suppers

Hot stuff! Go spicier, or milder, on this delicious dinner

Cajun Surf ‘n’ Turf Stew From Good Housekeeping

1/4 cup(s) vegetable oil
1/4 cup(s) all-purpose flour
2 medium green peppers,
1 large red pepper, chopped
3 medium celery stalks, sliced
1 large onion, chopped
2 pound(s) skinless, boneless
chicken thighs, cut into 1-inch
12 ounce(s) fresh or frozen

6 ounce(s) andouille sausage,
1 1/2 cup(s) chicken broth
1/2 teaspoon(s) cayenne
1/4 teaspoon(s) dried thyme
12 ounce(s) (16- to 20-count)
shrimp, shelled and deveined
Cooked white rice, for serving
Black pepper

In 6-quart saucepot, heat oil on medium. Sprinkle in flour, whisking to combine.

Reduce heat to medium-low. Cook 10 to 15 minutes or until brown, whisking constantly.

To same pot, add peppers, celery, onion, and 1/4 teaspoon salt. Increase heat to medium.

Cook 4 minutes, stirring.

Transfer to 7- to 8-quart slow cooker bowl; stir in chicken, okra, sausage, broth, cayenne, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Replace lid and cook on high 4 hours or low 6 hours or until chicken is cooked through (165 degrees F). Once chicken is cooked, add shrimp to slow cooker bowl. If cooking on low, increase heat to high.

Cook, covered, another 5 minutes or until shrimp are cooked through. Serve with rice.

Tip: Supermarket out of andouille? Kielbasa delivers a similar smoky flavor.

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2014-01-23 digital edition

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