Best 10 Cajun Hamburger Stew Recipes

CLASSIC CAJUN BEEF GUMBO

Steps:

• Brown all sides of beef Shank Cross-Cut in 6-quart pressure cooker using sauté or browning setting, as desired. Add 1/2 cup stock to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 40 minutes on pressure cooker timer.
• Meanwhile, heat oil in large heavy-bottom stock pot over medium-high heat until pot is almost smoking. Slowly whisk in flour until combined. Cook 2 to 3 minutes, whisking continuously until it turns a milk chocolate color. Reduce heat to medium; slowly add onions as oil mixture may splatter. Cook 1 to 2 minutes until oil mixture turns dark chocolate color. Add celery, bell pepper, garlic and thyme; cook 4 to 6 until vegetables are soft. Add hot sauce, Worcestershire and tomato paste; cook 1 to 2 minutes. Whisk in remaining quart of stock; bring to a boil. Reduce heat to medium, add sausage and Creole Seasoning; simmer 30 minutes.
• Use quick-release feature to release pressure; carefully remove lid. Remove beef from pressure cooker; discard cooking liquid. Shred beef into bite-sized pieces. Add beef to vegetable mixture; stir to combine. Serve Gumbo with rice, onion, okra and jalapeños, as desired.

SLOW-COOKER CAJUN STEW

Steps:

• 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 (or 1 hour on low).

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
• Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
• Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

CAJUN BEEF & RICE

Steps:

• In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.

SLOW-COOKER CAJUN BEEF STEW

Steps:

• Pour marinade over beef in resealable food-storage plastic bag or glass or plastic dish; coat beef with marinade. Let stand 15 minutes.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Place potatoes in slow cooker. Mix flour and Cajun seasoning; toss with beef and marinade, coating well. Place beef and marinade on potatoes. Add tomatoes.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in stir-fry vegetables. Cover; cook on Low heat setting 15 to 30 minutes or until vegetables are tender.

CAJUN HAMBURGER SOUP

Steps:

• In a large soup kettle, cook beef & onion over medium heat until beef is browned.
• Drain.
• Add remaining ingredients & bring to a boil.
• Reduce heat & simmer, covered, for 1 hour, or until vegetables are tender.
• Discard bay leaf before serving.

CAJUN BEEF STEW

Steps:

• Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes.
• Spray the inside of a 4 to 5 qt crock pot with cooking spray.
• Place potatoes in the crock pot.
• Mix flour and Cajun seasonings; toss with beef and marinade, coating well.
• Place beef and marinade on top of the potatoes.
• Add the tomatoes.
• Cover and cook on low setting 7 to 8 hours or until beef is done.
• Stir in vegetables.
• Cover and cook on low setting for 30 minutes or until vegetables are tender.

CAJUN HAMBURGER STEW

Steps:

• 1. Place oil in a large pot over med. high heat. Once hot add onion and garlic. Cook until onions are softened. Add the beef broth and bring to a boil. Add the potatoes, carrots, paprika, rosemary sprig and bay leaves. Reduce heat to medium and cook until potatoes are tender.
• 2. Meanwhile in a skillet cook hamburger seasoned with celery salt until no longer pink. Drain and set aside.
• 3. Once the potatoes and carrots are fork tender remove the rosemary sprigs and bay leaves and discard. Add the hamburger to the stew. Stir in the crushed tomatoes and tomato paste. Stir until well combined.
• 4. Add the Cajun seasoning, brown sugar and Worcestershire sauce. Bring to a simmer. Add the okra and peas. Cook until 5 minutes. Stir in the parsley.
• 5. Taste and adjust for salt and pepper

LOUISIANA BEEF STEW

Steps:

• Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
• Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
• Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
• Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

CAJUN BURGERS

Steps:

• Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.