C’est Bon! Smothered Okra with Shrimp

Comfort food for me.

Okra is definitely underrated!

That looks legit!! I agree, okra is underrated.

I make that often. My MIL made a shrimp and okra gumbo for lunch today but I like it as you have it prepared as well.

quote:

---

Recipe please.

---

2 - 3 lbs fresh okra

1 1/2 - 2 lbs shrimp

1 large onion - diced

1 bell pepper - diced

3 -5 cloves of garlic - minced

1 can Rotel

1 can chicken broth

4 - 6 oz andouille or smoked sausage - diced


Wash the okra and dry. Remove the okra stems and ends - discard.

Cut okra into 1/2 inch coins.

We cooked the okra down in two large pans until the "slime" was gone. Take your time. Once the okra has browned a bit, reduced in size, and stirs clean in the pan, combine all okra into one pan.

In the empty pan, saute onion, bell pepper, and garlic in a bit of oil until softened, about 5-8 minutes. Add to cooked down okra. Mix well.

Brown the sausage or andouille. Add to okra and mix well.

Add the Rotel to okra, andouille, and vegetables and continue cooking for several minutes. Add 1/4 to 1/2 can of chicken stock and braise for several minutes.

Add salt, pepper, Cajun seasoning, and hot sauce to taste.

Add shrimp and cook until pink.

quote:

---

more broth

---

This. . . over rice!

Yes, we browned the okra in a little oil in the first step for maybe an hour before adding sautéed vegetables, Rotel, and then finally simmered in broth.

My wife doesn't eat okra but I love it. I think for her it's the texture thing,"slime". You're telling me if you sit and cook it so down it eventually loses some of the slime? How long we talking? Only with oil or do you start with oil then add liquid and let it cook down in that? Do you have to skim anything off the top?