8 to 10 servings
YouTube instructional video is at the bottom.
Smothered Okra
What you’ll need
2 Pounds Already cut or fresh Whole Okra
3 Pounds of fresh Louisiana Shrimp
1 to 2 Pounds of D&D Smoked Sausage
Seasonings
1 Yellow Onion
1 Bell Pepper
3 ribs Celery
3 Cloves Garlic
Additional Seasonings
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Seafood Magic
Accent
Optional Seasonings
Salt
Cayenne Pepper
Additional Ingredients
Vinegar- To help get rid of some of the slime out of the okra
Vegetable Oil or Canola Oil Optional
Preparing your seasonings and smoked sausage
Step 1-Chop 1 Yellow Onion, 1 Bell Pepper, 3 ribs Celery and 3 cloves of garlic.
Step 2-Chop 2 pounds of D&D Smoked Sausage into 2/16ths of an inch or 3/16ths of an inch thickness.
Preparing your Okra
IF YOU ARE USING FRESH WHOLE OKRA
Step 3-Chop Okra into small bite sized pieces. If you already have cut okra skip this step.
Peeling and Deveining your shrimp
(Make sure you SAVE the shrimp heads and shells in order to make the shrimp stock). Place peeled shrimp in one bowl and place the shrimp heads and shells in another bowl. It is imperative that once to finish all steps, place your shrimp and shrimp heads into the fridge immediately. If you decide not to cook the shrimp today place in freezer ASAP! YOU CAN CLEAN PEEL AND DEVEIN YOUR SHRIMP WEEKS IN ADVANCED
Step 4- Take shrimp and remove the head and place in a bowl. Once finished peel the shell off and place in bowl with the heads.
Step 5- Cut the back of the shrimp using a sharp knife. Inside the shrimp there’s a black string going down length of the back of the shrimp. Pull that out and discard the string.
Step 6- Add Shrimp into strainer and rinse with cold water.
Making the Shrimp stock
Step 7- In a large pot add the shrimp heads all at once. Next add 2 Quarts warm water. Add 2 Teaspoons of Tony Chachere’s Creole Seasoning and 2 Teaspoons of Chef Paul Prudhomme’s seafood magic. Stir and cover. Let cook for 1 hour.
Step 8- Once your stock is finished, drain the finished stock into a Strainer with a large bowl underneath it. The strainer will strain all the stock leaving only the heads in the strainer and the stock in the bowl. Discard Shrimp heads
Searing the Smoked Sausage
Step 9- In a large pot Add Smoked Sausage and cover with lid. Let cook for 3 minutes total. Flip sausage onto the opposite side and let fry for 3 minutes. Once finished Add Smoked Sausage into Serving dish lined with napkins.
Leave the oil left over by Smoked Sausage in pot to sauté your seasonings.
Step 10- Add 1 cup Chopped Yellow Onion, 1 Cup Chopped Bell Pepper, 1 Cup Chopped Celery, and Chopped Garlic and let sauté for 10 minutes
Step 11- Add 1/2 teaspoon of Accent and stir all ingredients together.
Step 12- Add Shrimp Stock and 2 Tablespoons Vinegar and stir.
Step 13- Add Chopped Okra and stir. Let simmer for 1 hour and 30 minutes. One you reach the hour mark stir every 3 to 5 minutes.
Step 14- Add Smoked Sausage and Shrimp and let simmer for 30 minutes. Remember to stir Okra every 3 to 5 minutes.
Step 15- Once Okra is done let cool for 30 minutes to an hour before serving.
Step 16- Serve over a bed of rice and enjoy.
YouTube instructional video
