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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 cup bell pepper chopped
- 1 cup onion chopped
- 1 cup celery
- salt pinch
- 1/2 cup oil
- 1/2 cup tomato paste
- cayenne to taste
- 1 lb shrimp (peeled and deveined)
- 1/2 lb smoked sausage
- 2 quarts okra fresh sliced
- 2 cups tomatoes (fresh creole)
- 1/2 cup shrimp stock
- 1/4 cup garlic diced
- thyme fresh, to taste
- Carbohydrate 151.059363122234 g
- Cholesterol 412.81761247115 mg
- Fat 184.569344963568 g
- Fiber 5.55756670249775 g
- Protein 100.156468066683 g
- Saturated Fat 74.6162983637443 g
- Serving Size 1 1 -8 serving(s) (1707g)
- Sodium 1773.99474284316 mg
- Sugar 145.501796419737 g
- Trans Fat 10.3108771619866 g
- Calories 2624 calories
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.
