Smothered Okra Wth Shrimp

Submitted by Busters 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."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6

ingredients

• 1892.0 ml okra, fresh sliced
• 118.29 ml tomato paste
• 118.29 ml oil
• 473.18 ml tomatoes (fresh Creole)
• 236.59 ml onion, chopped
• 453.59 g shrimp (peeled and deveined)
• 118.29 ml bell pepper, chopped
• 226.79 g smoked sausage
• 236.59 ml celery
• 118.29 ml shrimp stock
• 59.14 ml garlic, diced
• thyme, fresh, to taste
• cayenne, to taste
• salt, pinch

directions

1. 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.
2. In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
3. celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
4. thyme and tomato paste, and tomato puree, stirring constantly.
5. Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
6. cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.

Reviews

[Hannah S.]

I use chicken stock and hold off on the tomatoes..best recipe ever..just have to season it in a cajun way!

 

[whtbxrmom]

I had a bag of frozen okra that I wanted to use up, so I made this again. This time I made a lot of little changes to use what I had on hand. I used the frozen bag of okra, the whole can of tomato paste, avocado oil, chopped hothouse and plum tomatoes, red bell pepper, Pinot instead of shrimp stock, the whole 12oz package of smoked turkey sausage and extra garlic. The only thing I would do differently is when cooking the veggies I would cook the celery a little first, then add the bell pepper for a bit, before adding the onion and finally the garlic. Just personal preference. Turned out great again. In fact, DD liked it even better this time. Served over rice. Made a great meal on a cold, wet night.