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In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
- 1⁄4 cup green bell pepper, diced
- 1⁄4 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 lb okra, stems and tips removed, sliced 1/4 inch thick
- 1 lb shrimp, peeled and deviened tails removed
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 teaspoon salt
- ground black pepper, and or cayenne pepper, to taste
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).