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Slow Cooker Spicy Green Tomato Creole Stew

  • Prep Time: 25 minutes
  • Cook Time: 8 hours and 25 minutes
  • Servings: 6 to 8 servings
  • Course: Side Dish, Main Dish

Cajun-influenced and full of flavor, this Slow Cooker Spicy Green Tomato Creole Stew recipe makes for a fool proof comfort food that never disappoints.

Reynolds Kitchens Tip

Use a Reynolds® Slow Cooker Liner for easy cleanup in 8 seconds or less, guaranteed. Stew more, scrub less!

Ingredients

  • 12 ounces andouille sausage, sliced 1/4 inch thick
  • 4 large green heirloom tomatoes, diced (about 2 pounds)
  • 2 stalks celery, diced
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 bunch scallions, chopped, white and green parts separated
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 teaspoon Kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 bay leaf
  • 1/2 teaspoon Cajun seasoning
  • 8 ounces peeled and deveined medium shrimp, tails removed
  • Cooked rice, for serving
  • Reynolds® Slow Cooker Liners

Directions

Step 1

Place a Reynolds® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker, press it as flat as possible against the bottom and sides, then fold the liner over the top.

Step 2

Add the sausage, tomatoes, celery, green peppers, onions and scallion whites. Whisk together the tomato paste, flour, garlic, cayenne and 1/2 cup water in a small bowl.

Step 3

Add the mixture to the slow cooker with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat well.

Step 4

Add the bay leaf, cover and cook until the vegetables are

cooked through and the stew thickens, 5 hours on high or 8 hours on low.

Step 5

Sprinkle the Cajun seasoning and 1/4 teaspoon each salt and black pepper over the shrimp.

Step 6

Submerge the shrimp in the broth in the slow cooker, cover and leave undisturbed until the shrimp turn pink and are cooked through, about 5 minutes.

Step 7

Stir in the scallion greens and serve over rice.

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