LIMPIN SUSAN
Steps:
- In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.
LIMPIN' SUSAN
Steps:
- Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.
ANNE'S LIMPIN' SUSAN
This is Alan's mom's recipe. I'd always heard of Hoppin' John, but this was a new one. We went down one night for a visit. His parents are from Louisiana and she makes the most wonderful Cajun and Creole dishes. This one was one of my favorites.
Provided by Redneck Epicurean
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mince the bell pepper, onion, and garlic and cut the okra into 1/4 inch thick rounds.
- Peel the shrimp and devein.
- In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.
- Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.
- Add the okra, stock, salt, and black and cayenne peppers.
- Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.
Nutrition Facts : Calories 466.8, Fat 14.1, SaturatedFat 2.2, Cholesterol 176.4, Sodium 933.5, Carbohydrate 52.3, Fiber 4.6, Sugar 3.9, Protein 32
LIMPIN' SUSAN
Provided by Food Network
Time 1h5m
Number Of Ingredients 6
Steps:
- Cut the bacon into 1-inch pieces and fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.
B.J. DENNIS'S OKRA STIR-FRY WITH RICE
Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.
Provided by Kim Severson
Categories dinner, weekday, grains and rice, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
- Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams
OKRA-TOMATO PILAF FOR THE STOVE TOP (LIMPIN' SUSAN)
This is the stovetop version of my Limping Susan for the pressure cooker, elsewhere on this site. The recipe is adapted from the classic Charleston Receipts. It's versatile, too: Add up to 1 cup chopped tomato, some chopped bell pepper, or omit the paprika. When we're out of bacon, I've made it with every kind of pork product imaginable, including ham hocks, salt pork and smoked fatback, and each one has a slightly different flavor.
Provided by fluffernutter
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
- Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
- Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.
Nutrition Facts : Calories 257.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 79.1, Carbohydrate 48.9, Fiber 3.9, Sugar 3.6, Protein 6.2
LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)
In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
Provided by Shawn C
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
LIMPIN' SUSAN
I can't believe we have all these Hoppin' John recipes and no one has posted his date yet. Traditional with Hoppin' John. Here is one varation.
Provided by drhousespcatcher
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the bacon in a saucepan.
- Stir in the okra and rice.
- Cook for 2 minutes, stirring frequently.
- Add the broth and cayenne.
- Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
- Serve warm with Louisiana-style hot sauce on the side.
- NOTE: For Vegetarian option use vegetable broth and vegetarian bacon.
- If using the Vegetarian bacon. Cook the okra and rice in a bit of broth or oil. You can add Liquid smoke hickory flavor to it. Then continue until the last five minutes of cooking then add the diced vegetarian bacon. Or cook the bacon then dice and add to dish just before serving. It is not made to stand up to cooking as 'real' bacon is so always add it last.
Nutrition Facts : Calories 101.3, Fat 7.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 501.4, Carbohydrate 4.3, Fiber 1.3, Sugar 2, Protein 5
LIMPIN SUSAN
Make and share this Limpin Susan recipe from Food.com.
Provided by MarraMamba
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
- Add rice, stir until coated and cook 3 to 4 minutes.
- Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
- taste for seasoning, add shrimp and cook a further 5 minutes until pink.
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- For the vegetable base: Heat the canola oil in a large skillet over medium heat until it shimmers. Add the onion, celery, bell pepper, garlic, and salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Remove from the stove and set aside.
- For the rice: Combine the water, salt, white pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain.
- Transfer the rice to another medium saucepan, discarding the bay leaf, stir in the butter, and cover to keep warm.
- For the okra: Heat the butter in a large skillet over high heat until foamy. Add the vegetable base and okra and cook, gently stirring often, until the butter begins to brown and the okra is just tender, about 6 minutes. Season lightly with salt and black pepper and stir in the pepper vinegar.
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