Total Time
35mins
Prep 35 mins
Cook 0 mins

From the Chicago Tribune test kitchen, a real farmers' market sort of recipe. This is also good with chorizo or andouille slices added.

Ingredients Nutrition

Directions

  1. Heat the oil and butter in a cast-iron skillet over medium-high heat; add the bell pepper and onion.
  2. Cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic; cook, stirring, 1 minute.
  3. Stir in the okra; cook, stirring occasionally, until the onion is very soft and translucent, about 4 minutes.
  4. Stir in tomatoes, chicken broth, parsley, thyme, pepper flakes, salt and pepper to taste.
  5. Heat to a boil; decrease heat to medium. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  6. Stir in shrimp; cook, stirring occasionally, just until shrimp turn pink, 3 minutes.

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