Cajun shrimp and sausage stew


I won’t call it gumbo ‘cause I’m no Cajun, but “stew” seemed sufficient for my limited expertise with this French fricassée. I whipped this one up in honor of Fat Tuesday ‘cause I believe real Tuesdays have curves. Serve her highness over rice if you’re into that. I let my stew go stag.


  • 2 teaspoons olive oil
  • 1/2  cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup thinly sliced smoked sausage (about 8 ounces)
  • 1 teaspoon or about two cloves of minced garlic
  • 1 teaspoon Cajun seasoning
  • 1 cup okra (I used frozen cuts)
  • 3/4 cup chicken broth
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1/2 pound of peeled and deveined small shrimp
  • 1 (15-ounce) can red beans, rinsed and drained

Heat a medium-sized pot over medium heat. Add oil to pan and swirl to coat. Sauté bell pepper, onion, celery, okra, sausage and garlic for 3 minutes, stirring occasionally. Add broth and canned tomatoes; bring to a boil. Stir in shrimp and beans. Sprinkle in seasoning. Cover, reduce heat, and simmer 5 minutes or until shrimp are done. Salt to taste.



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