Recipe by Buster's friend
A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get.
- 2 quarts okra, fresh sliced
- 1⁄2 cup tomato paste
- 1⁄2 cup oil
- 2 cups tomatoes (fresh Creole)
- 1 cup onion, chopped
- 1 lb shrimp (peeled and deveined)
- 1⁄2 cup bell pepper, chopped
- 1⁄2 lb smoked sausage
- 1 cup celery
- 1⁄2 cup shrimp stock
- 1⁄4 cup garlic, diced
- thyme, fresh, to taste
- cayenne, to taste
- salt, pinch
Directions See How It's Made
- In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
- In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
- celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
- thyme and tomato paste, and tomato puree, stirring constantly.
- Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
- cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.