Smothered Okra And Tomatoes With Shrimp And Andouille Recipes

EASY CREOLE OKRA AND SHRIMP

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.

SMOTHERED OKRA AND TOMATOES WITH SHRIMP AND ANDOUILLE

Steps:

• Preheat oven to 375 F.
• Whisk together the water, salt and lemon zest in a medium bowl. Add the shrimp and toss to coat. Refrigerate for 1 hour, tossing every 15 minutes.
• Meanwhile, toss the okra with a good amount of Creole seasoning and some oil. Spread out onto a baking sheet and roast 30 minutes, turning once, until starting to brown. Remove.
• Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion, bell pepper and sausage and cook until the onions and pepper start to soften, about 10 minutes. Note: If using pre-cooked andouille, cook the vegetables for 8 minutes then add the sausage to brown.
• Add the garlic. .Stir and saute for 2 more minutes.
• Stir in the tomato paste until it dissolves.
• Pour the tomatoes and their juices into a large bowl. Squeeze them through your fingers to shred, removing any hard cores. Pour into the saucepan and stir
• Add the bay leaves, lemon juice, garlic powder, oregano, pepper, and red pepper flake. Stir. If too thick add a bit of water but not too much. You want the sauce to be somewhat thick.
• Bring to a simmer and let simmer for 10 minutes, stirring often.
• Stir in the okra and a splash or two of the fish sauce.
• Add the shrimp AND the brine it was in and stir. Saute another 5 minutes or until the shrimp are pink and done.
• Serve hot over rice garnished with green onions.

SMOTHERED OKRA & TOMATOES

Steps:

• 1. In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
• 2. Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
• 3. Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
• 4. Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.

SMOTHERED OKRA WTH SHRIMP

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.