Indulge in a symphony of flavors with our smothered okra, sausage, and shrimp dish, a delectable medley of textures and tastes. This one-pot wonder combines the earthy goodness of okra, the savory smokiness of sausage, and the briny sweetness of shrimp, all enveloped in a rich and flavorful sauce. It's a hearty and satisfying meal that's perfect for any occasion.
In addition to the main recipe, we'll also share variations that cater to different dietary preferences and tastes. If you're a vegetarian, we have a meatless version that swaps out the sausage for hearty vegetables. For those who love a bit of heat, our spicy smothered okra recipe adds a kick of cayenne pepper and chili powder that will tantalize your taste buds. And if you're watching your carb intake, our low-carb smothered okra recipe uses almond flour and coconut flour instead of traditional all-purpose flour, resulting in a guilt-free indulgence.
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
SMOTHERED OKRA WITH SHRIMP--SLOW COOKER
This was just published today in the New Orleans Time Picayune. Sliced smoked sausage or cubed, cooked boneless chicken can be used instead of, or in addition to, the shrimp.
Provided by gailanng
Categories One Dish Meal
Time 3h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
- Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
- Serve over steamed rice.
Nutrition Facts : Calories 371.3, Fat 15.3, SaturatedFat 2.2, Cholesterol 142.9, Sodium 1118.4, Carbohydrate 35.2, Fiber 11.1, Sugar 11.1, Protein 22.6
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.
Provided by Busters friend
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 477.4, Fat 31.5, SaturatedFat 7, Cholesterol 173, Sodium 939.7, Carbohydrate 22.3, Fiber 6.9, Sugar 7.6, Protein 29.2
Tips
- Choose fresh, tender okra: Avoid okra that is slimy or has tough stems.
- Slice the okra evenly: This will help it cook evenly.
- Season the okra well: Use a combination of salt, pepper, and garlic powder.
- Cook the okra over medium-high heat: This will help it brown and caramelize.
- Don't overcrowd the pan: If you overcrowd the pan, the okra will steam instead of brown.
- Stir the okra frequently: This will help it cook evenly and prevent it from sticking to the pan.
- Add the sausage and shrimp towards the end of cooking: This will prevent them from overcooking.
- Serve the okra immediately: It is best enjoyed hot and fresh.
Conclusion
Smothered okra, sausage, and shrimp is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh okra and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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