Slow Cooker Cajun Stew

     Now and again I like to totally improvise a recipe. The inspiration came about from the desire to burn through a surplus of pork that had been building up in our freezer. I also had a can of okra I don't remember buying. I figured pork+okra=Cajun food. I suppose it could also equal porkra, which sounds like something Godzilla would fight.

From the 1964 classic, "Godzilla vs. Porkra"

     You can ramp the heat up or down on this recipe by changing out the spices. I used some generic Cajun seasoning along with some local stuff. Feel free to use whatever you want. Cayenne would certainly be at home here. Hell, go nuts and throw in some Old Bay seasoning. Serve it over rice. Or noodles, or on its own. I won't tell. Just enjoy it as much as I did!

Slow Cooker Cajun Stew

Ingredients

• 1 lb spicy ground pork sausage
• 1 lb boneless pork loin chops, cut into 1"cubes
• 13 ounces (one package) smoked sausage (I used a bacon and cheddar smoked sausage), cut into 1/2" thick slices
• 8 ounces peeled shrimp, tails removed
• 2 cups chicken stock
• 1 red bell pepper, cut into 1" pieces
• 1 green bell pepper, cut into 1" pieces
• 1 onion, chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 sliced jalapenos
• 1 can (14.5 ounces) sliced okra, rinsed
• 2 tablespoons white vinegar
• 1 can (15 ounces) tomato puree
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• File powder (optional)

Directions

1. Cook ground pork sausage until browned, drain and add to 5 quart slow cooker.
2. Brown cubed pork 2-3 minutes, add to slow cooker along with smoked sausage.
3. In a saucepan, combine okra, diced tomatoes, jalapenos and white vinegar. Bring to a boil; reduce heat and simmer for 5 minutes then add to slow cooker.
4. Add all remaining ingredients except shrimp to slow cooker. Heat on LOW for 6 hours. Add shrimp during last 20 minutes of cooking.
5. Add file powder when serving, if desired.

Good times!