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www.RecipeFaire.com Presents:
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Cajun Surf n Turf Stew
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by:
A. M. Robertson
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Cajun Surf n Turf Stew Recipe is robust and tasty and uses vegetable oil, flour, red and green peppers, celery, onion, chicken thighs, okra, andouille sausage, chicken broth, cayenne pepper, thyme and shrimp served over rice.
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INGREDIENTS
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1/4 c. vegetable oil
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1/4 c. all-purpose flour
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2 med. green peppers, chopped
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1 lg. red pepper, chopped
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3 med. stalks celery, sliced
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1 lg. onion, chopped
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2 lbs. skinless, boneless chicken thighs, cut into 1-in. chunks
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12 oz. fresh or frozen (thawed) okra, sliced
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6 oz. andouille sausage, sliced
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1 1/2 c. chicken broth
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1/2 tsp. cayenne (ground red) pepper
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1/4 tsp. dried thyme
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12 oz. med. (16- to 20-ct.) shelled, deveined shrimp
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Cooked white rice, for serving
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DIRECTIONS
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1:
In 6-qt. saucepot, heat oil on med. Sprinkle in flour, whisking to combine. Reduce heat to med.-low. Cook 10 to 15 min. or until brown, whisking constantly.
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2:
To same pot, add peppers, celery, onion, and 1/4 tsp. salt. Increase heat to med. Cook 4 min., stirring. Transfer to 7- to 8-qt. slow cooker bowl; stir in chicken, okra, sausage, broth, cayenne, thyme, 1 tsp. salt, and 1/2 tsp. black pepper. Replace lid and cook on High 4 hrs. or Low 6 hrs. or until chicken is cooked through (165°F).
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3:
Once chicken is cooked, add shrimp to slow cooker bowl. If cooking on Low, increase heat to High. Cook, covered, another 5 min. or until shrimp are cooked through. Serve with rice.
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4:
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