Today’s one-pot meal recipe is an adaptation of one I made during culinary school when I worked at a resort. Since The Well-Fed Daughter is now eating quite a bit of regular table food, she has been trying out some of these recipes. While she cannot yet taste shrimp, she loved the smoked sausage from this dish. The Lucky Wife said she could hardly get it cut up fast enough for her! She also enjoys okra a lot, which is really no surprise since it was one of The Lucky Wife’s earliest cravings during the pregnancy.
Enjoy.
- 2 medium onions, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 pound smoked sausage, diced
- 1 can diced tomatoes, drained
- 1 pound large shrimp, peeled, deveined and tail off
- 16 ounces frozen, cut okra
- 48 ounces chicken broth
- 2 tablespoons olive oil
- kosher salt
- cracked black pepper
- dried basil
- dried thyme
- dried oregano
- Heat oil in 6-quart stock pot over medium heat until hot.
- Add smoked sausage. Saute until browned.
- Add onions and using a wooden spoon, scrape drippings off bottom of pan.
- Once onions are translucent, add celery and green pepper. Saute vegetable mixture until soft.
- Add minced garlic and drained diced tomatoes. Saute for approximately 1 more minute.
- Season with basil, oregano and thyme, approximately 1/8 teaspoon each.
- Add raw shrimp. Saute until shrimp are pink and white.
- Add chicken broth and bring to a boil. Season again with basil, oregano and thyme, approximately 1/8 teaspoon each.
- Taste test and add salt and black pepper if desired.
- After mixture has simmered for approximately 5-10 minutes, add frozen okra. Bring back to a boil. Â
- Taste and adjust seasoning if desired. Simmer for approximately 15 minutes. Serve over cooked rice.
2 stars - Surprise your neighbor
The Well-Fed Daughter (13 months old) - 4 Stars
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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