Spicy Cajun Andouille Lentil Stew with Celery and Okra
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced into rounds
- 1 medium onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dried brown lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup sliced okra
- 2 tablespoons Cajun seasoning
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced andouille sausage and cook until the edges brown, about 5 minutes.
- Add the diced onion, chopped celery, and minced garlic to the pot. Stir and cook until the onion turns soft, about 4 minutes.
- Stir in the rinsed lentils, diced tomatoes, chicken broth, and Cajun seasoning. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Add the sliced okra and cook uncovered for 8 more minutes. Season with salt and black pepper to taste before serving.
Notes
If the stew thickens too much during simmering, add a splash of extra broth to loosen it. Leftovers keep well in the fridge for three days and reheat best on the stovetop with a little water stirred in. For a milder version, reduce the Cajun seasoning by half and taste as you go.
Course: Main Course
Cuisine: Cajun
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Cajun
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board