Cajun Stew

This is like a jambalaya without the rice. Adapted from "Everyday Food" March 2012 issue.

1 lb andouille or kielbasa sliced into rounds
1 lb cubed ham
1 red onion sliced into wedges
4 garlic cloves minced or put through a garlic press
3 stalks celery, chopped
1 green pepper chopped
1 red or yellow pepper chopped
3 T all purpose flour
1 can (28 oz) diced tomatoes
1 can Rotel (tomatoes and green chiles)
Salt
1 lb shrimp - peeled and deveined
1 pkg frozen cut okra - thawed

Mix sausage, ham, onion, garlic, celery, and peppers in a 6 qt slow cooker. Add flour and toss to coat. Mix in tomatoes, Rotel, 1/2 c water and salt to taste. Cover and cook until veggies are tender - 3 1/2 hours on high or 7 hours on low. Add shrimp and okra and cook until shrimp are done - 30 minutes to 1 hour more. Serve plain or over rice. BAM!

You can add some cayenne pepper if you like it hot. This could also be done on the stove.