Shrimp and Okra with Sausage

Barry planted a row of okra that promises to feed the county . . . so I’m on the lookout for okra recipes . . . and this one is mighty tasty! 

Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
   
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
   
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
   
   
   
6. Serve shrimp over rice. 

Recipe without photos . . . Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
6. Serve shrimp over rice.

Cabbage Kielbasa Soup

We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition . . . as in this one where it is paired with kielbasa.

Cabbage Kielbasa Soup    8-10 Servings

2 tablespoons olive oil

1 medium onion, chopped

1 pound smoked kielbasa or Polish sausage, sliced thin (I remove the casing if it is thick)

1 small head cabbage, thinly sliced and chopped

3 large carrots, chopped                     

3 to 4 cups beef broth

1 teaspoon Kosher salt

½ teaspoon pepper

1.  In a Dutch oven or soup kettle, heat olive oil and sauté the onions, and kielbasa.

2.  Add cabbage and carrots.

3.  Add the stock; bring to a boil and reduce heat; cover and simmer for about an hour or until vegetables are tender. 

     

Recipe without photos . . .

Kielbasa Cabbage Soup    8-10 Servings

2 tablespoons olive oil

1 medium onion, chopped

1 pound smoked kielbasa or Polish sausage, sliced thin (I remove the casing if it is thick)

1 small head cabbage, thinly sliced and chopped

3 large carrots, chopped                     

3 to 4 cups beef broth

1 teaspoon Kosher salt

½ teaspoon pepper

1.  In a Dutch oven or soup kettle, heat olive oil and sauté the onions, and kielbasa.

2.  Add cabbage and carrots.

3.  Add the stock; bring to a boil and reduce heat; cover and simmer for about an hour or until vegetables are tender.