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Slow-Cooker Cajun Stew


3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
1 red onion, sliced into wedges
2 garlic cloves, minced
2 celery stalks, coarsely chopped
1 red or green bell pepper, coarsely chopped
2 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1/4 teaspoon cayenne pepper
Coarse salt
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra (from an 8-ounce package), thawed



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