• Tommy Centola

Smothered Okra with Shrimp and Andouille

Updated: Jan 4

Orka is a staple in Louisiana Cooking. This vegetable is a must in seafood gumbo. This week two recipes, one with meat and one vegetarian, using fresh okra.

1/2 cup Vegetable Oil, divided

1 pound fresh Okra, cut into 1-inch pieces

1 cup Onion, chopped

1/2 cup Red Bell Pepper, chopped

3 tablespoons Garlic, minced

1/2 pound Andouille, cut into 1/2-inch pieces

2 (12 ounce) jars Roasted Red peppers, drained and puréed

2 cups Seafood Stock

1 (6 ounce) can Tomato Paste

2 teaspoons Kosher Salt

1 1/2 teaspoons freshly ground Back pepper

1/2 teaspoon Cayenne

1 pound medium shrimp, peeled and deveined

6 cups cooked Rice

In a large saucepan, heat 1/4 cup of the oil over medium-high heat. Add okra, and cook until tender, 8 to 10 minutes, remove okra, and set aside. In the same pan, add remaining 1/4 cup of oil, and heat over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until tender, 5 to 7 minutes.

Add sausage and cook until the sausage is browned. Stir in puréed peppers, stock, tomato paste, salt, pepper, and cayenne. Cook, stirring often, until the mixture boils. Stir in okra, simmer over medium heat for 20 minutes. Add shrimp and cook until pink and firm. Serve over rice.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

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