With cooking, I’ve learned to make do with what’s available which can be hard for dishes like shrimp and okra with my Louisiana taste buds. What that means is I’ve only ever cooked it with Louisiana shrimp, fresh okra and local sausage, all of which are harder to access in Texas. So this is a different rendition of one of my favorite dishes that I can say, still delivered. However, I will be placing an order for a shipment from my favorite spot “The Best Stop” in Scott, Louisiana as they ship across the U.S. 🙂 and have an assortment of smoked meats like sausage and boudin that I frankly miss. Check out the recipe below and be sure to view the video on Instagram if you’d like a video walkthrough the dish
- 1 lb shrimp
- 1 lb sausage
- 1 lb frozen okra
- 1 medium onion diced
- 4-6 cloves of garlic minced (~2 tbsp)
- 1 1/2 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp old bay seasoning (optional)
- 2 tbsp of Italian seasoning or 1 tbsp each of rosemary, thyme and oregano
- 1 1/2 tbsp coarse black pepper or cayenne
- 1/2 tbsp sea salt
- 1 14.5oz can of diced tomato (fire roasted optional)
- 1 6oz can tomato paste
- 4 cups water
- Peel, slice and dice a medium onion. Add to a medium large pot over medium heat.
- Peel and mince garlic and add to pot.
- Cut open okra and add to pot with two cups of water. Top and bring to a boil. Watch carefully and stir on occasion while boiling for about 17-20 minutes to cook the okra down.
- Slice sausage while okra cooks and add after about 20 minutes. Add seasonings and diced tomato and tomato paste.
- Fill the cans with water and stir with a fork to remove bits and add to the pot. Let simmer on medium heat for 15-20 minutes.
- Peel and devein shrimp while the okra and tomatoes cook down. Add in shrimp and cook for an additional 10 minutes.
- Serve over rice.