Prep 15 mins
Cook 45 mins
This is Alan's mom's recipe. I'd always heard of Hoppin' John, but this was a new one. We went down one night for a visit. His parents are from Louisiana and she makes the most wonderful Cajun and Creole dishes. This one was one of my favorites.
- 1⁄2 small green bell pepper
- 1⁄2 small yellow onion
- 3 garlic cloves
- 1 lb okra
- 1 lb medium shrimp
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 teaspoon salt
- ground black pepper
- cayenne pepper
- Mince the bell pepper, onion, and garlic and cut the okra into 1/4 inch thick rounds.
- Peel the shrimp and devein.
- In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.
- Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.
- Add the okra, stock, salt, and black and cayenne peppers.
- Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.