Chef Kenneth Temple's smothered okra with shrimp

Chef Kenneth Temple's smothered okra with shrimp

My grandmother is famous for her smothered okra, this is my saying thank you for the pots of her okra I’ve ate over the years.
Serves: 6    
Total Time: 1 hour 15 minutes

Prep:
2/3 cup canola oil, plus more if needed
2 pound’s small okra, sliced 1/4 inch, tops & bottoms removed
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 oz. tomato paste
2 tablespoons garlic, minced 
2 bay leaves
1 teaspoon dry thyme
1/2 teaspoon dry oregano 
1 lb. smoked sausage, sliced
3 cups unsalted chicken, beef or seafood stock
To taste kosher salt
To taste black pepper
To taste cayenne 
1 lb. 21/25 shrimp, peeled and deveined
2 cups of white rice, cooked

Cooking Steps: 
In a heavy bottom pot heat oil over medium-high heat, once hot fry okra in batches, fry okra for 1-2 minutes. Sit to side on paper towels. Once last batch is finished add okra back to pot. Add onion, bell pepper and celery and cook for 2-3 minutes; season with salt, pepper and cayenne (don't over season for you will season again). 

Add garlic, tomato paste and bay leaf, thyme and oregano once garlic is fragrant stir in sausage. Cook for 2 minutes. 

Add stock bring to a boil, season with salt, pepper and cayenne, taste. Reduce heat to a simmer occasionally stirring for 1 hour. After time is done, stir in shrimp and cover pot; shrimp should be done in 5 minutes. Serve over white rice. 


Note: You can add chicken or crab to your smothered okra too!
 

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