Prep 15 mins
Cook 25 mins
A South Carolina low country recipe, It is said that Susan is the wife of Hoppin' John.
- 1⁄4 cup green pepper, diced
- 1⁄4 cup onion, diced
- 2 garlic cloves, minced
- 1 lb okra, tipped and topped, cut into 1/4 slices
- 1 lb shrimp, peeled
- 3 tablespoons vegetable oil
- 1 cup long grain white rice
- 2 cups chicken stock
- ground pepper
- cayenne pepper
- Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
- Add rice, stir until coated and cook 3 to 4 minutes.
- Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
- taste for seasoning, add shrimp and cook a further 5 minutes until pink.
I enjoyed this, colourful and appealing. I know that I CAN get okra here, I've seen it, but when I wanted to make this recipe I hunted high and low with no success, so I had to use zucchini -- I'm sorry about that, I'm sure it changes the dish a bit, but, we found it very good! So thank you, MarraMamba! Made for International Agents of QUEST, USA Southern Region
Like ev, I had to use frozen okra but it turned out great. It's down south delicious and took me back a long way. So glad I chose to make this for Culinary Quest 2014. The shrimp were a welcome addition and complimented everything else wonderfully. I think I had more than one serving but it was all on one plate with no return trips to the dish so that makes it one serving.....right?. Be that as it may, I'll most certainly be making this again.
This was a tasty and easy lunch today. I used a 1 lb bag of frozen 'baby' okra, so no topping or tailing needed which made everything easy-peasy. The finished dish was a little on the bland side, so we spritzed with fresh lemon wedges at table, which really brought the dish up a notch, imo. Thanks!