Smothered Okra Wth Shrimp

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: 1 hr
• Serves: 6-8

Ingredients

• 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

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.