Easy Meal Ideas: Wow! The house smells great

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Easy Meal Ideas From Janet's Kitchen Slow-Cooker Cajun Stew Slow-Cooker Cajun Stew  is the kind of dish that makes you thrilled to step through the door after a long day at work. The house smells delicious. Once home, toss shrimp into the cooker and cook a pot of rice to cradle the spicy melange. Slow-Cooker Cajun Stew 2/3 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 can (28 ounces) diced tomatoes 1/4 teaspoon cayenne pepper Coarse salt 1/2 pound large shrimp, peeled and deveined 2 cups frozen sliced okra, thawed Cooked rice for serving In a 5- to 6-quart slow cooker, place sausage, onion, garlic, celery and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high or 7 hours on low. Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes on high or 1 hour on low. To serve, scoop spoonful of rice into individual serving bowls and place stew on top. Serves 4. Nutritional information per serving without rice: 225 calories, 11 gm fat (5 gm saturated), 19 gm protein, 15 gm carbohydrates and 2 gm fiber. Source: Everyday Food, March 2012		Tip of the day. When a recipe calls for sausage, look for clues whether it is cooked or fresh. Sometimes the the recipe isn't clear on that. If it's a fresh sausage, one of the first steps of the recipe will be to brown it. If it's already cooked, such as in today's recipe, the recipe will likely call for it to be sliced, then added to the pot.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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