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Smothered Okra

Get ready to indulge in the ultimate Southern comfort dish—Smothered Okra with Smoked Sausage and Shrimp! 🌶️ Imagine tender okra simmered to perfection, mingling with smoky sausage and succulent shrimp in a rich, flavorful sauce. It's the kind of dish that warms your soul and leaves you craving for more.

 

Ingredients

 

 

Directions

  1. Heat saucepan or pot on medium heat and line with oil. Brown cubes sausage. Remove from heat and reserve.
  2. Cook okra over high heat, stirring constantly. After 10 minutes add in vinegar and continue cooking on high heat. Cook until all slime has cooked out, about 20 - 25 minutes.
  3. Add in diced onion and bell pepper. Cook until soft and add garlic.
  4. Add in tomato and chicken stock. Deglaze bottom of pot. Season.
  5. Cook about 1 hour to 1-1/2 hours until desired consistency is achieved. Add water as needed and taste for seasoning.
  6. Add shrimp and cook just until pink. About 10-12 minutes and remove from heat.
  7. Serve over white rice.

 

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2 comments

  • Charles McLean

    A current resident of McKinney, TX, I was born and raised in Louisiana and spent most of my 54 years there. I’ve enjoyed Cajun cuisine from almost every backyard dive and fancy five-star restaurant from Shreveport to Grand Isle. There are many great chefs from that state, e.g., Paul Prudhomme, Justine Wilson, Leah Chase, Emeril Lagasse, etc. Many have passed on. Some were formerly educated in the culinary arts, and some were not.

    I can honestly say there is no better chef alive today who can bring out the Louisiana food culture than Justin Boudreaux. This Smothered Okra with Shrimp and Sausage recipe is one of my family’s favorites! Just follow the recipe with no deviations…it’ll turn out perfect and delicious every time!

  • Tim Hamilton

    Second time I have made this. It’s fantastic and my family loves it.

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