Shrimp and okra is a Southern Classic and a childhood favorite! With the random cold front, I was in the mood for something comforting. Though it’s early yet for farm fresh okra, I grabbed a pound of frozen okra from the produce stand to complement the Anna Marie Seafood shrimp I had from my local farmers market. My rule of thumb is pretty much a pound of each main ingredient: okra, shrimp and sausage. You can play with fresh stewed tomatoes from the market or use these quick tips for a quicker dish. This takes 30-45 minutes to make depending on the cook time or your okra, as some can be more slimy than others. Check out these tips below and enjoy!
1 lb peeled and deveined shrimp
1 lb sausage
1 lb chopped okra (16oz)
1 14oz can stewed or diced tomato
1 14oz can tomato sauce
3 tbsp. fresh or dried Italian seasoning (thyme, rosemary, parsley, oregano blends)
1 tsp. cayenne
2 cups chopped onion
6 cloves garlic
4 cups water
- Add chopped onion to a large pot over medium heat. Add chopped okra and 2 cups of water. Cook for 10 minutes.
- Slice sausage. Peel and mince or press garlic cloves and add garlic and sausage to the pot.
- Add seasoning, remaining water, tomatoes and sauce. Cook for 12-15 minutes.
- Add shrimp and additional water if needed. Let cook for another 5-7 minutes.
- Serve over rice or stand alone.
Good comfort food can go a long way. I was determined to chomp into some hearty beef stew and decided to crock pot it to make sure the beef was tender enough for my braces. I went for the traditional with potatoes, carrots and onion. I decided to try the multi-colored carrots for some added flavor and variety. This was easy to prep and toss into the crockpot for 5 hours. My crockpot is set to warm after the cooking time, so it was perfect to stay warm the additional 30 minutes I needed before dinner. Note: I prefer more of a cross between soup and stew and don’t often make a roux, but you can certainly add a tablespoon of flour or cornstarch to make a thicker sauce with water or stock before adding it to the crockpot. Depending on how long you plan to be away determines whether you should set it to cook low or high so that it’s not over cooked. If you plan to put it on before leaving for a workday, I would recommend a low cooking temp for a longer cook time (I.e. 8 hours). You will also want to cut the carrots and potato into larger chunks so they still have texture.
also decided to dip into my freezer stash of gumbo that I make each season. I opted for the spicy chicken and sausage for an alternate meal in between servings of stew. Check out the recipe below. I hope you find it as easy and enjoyable as I do.
5 large red potatoes
2 cups chopped carrots
1 cup diced onion
3 cloves minced garlic
1 lb. cubed stew meat
1 cup of stock (beef or chicken)
1 cup of water
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. sea salt
1 tbsp. corse black pepper
1 tsp. Cayenne (optional)
1. Rinse potatoes then cut in half longways and then into fourths. Add to crockpot.
2. Rinse and peel carrots 2 carrots (unless purchased prepped) and cut into medium pieces. Add to pot.
3. Peel and dice onion and mince garlic and add to pot.
4. Add beef, seasoning and liquid. Stir well, top and set timer on the crockpot.
5. Serve with rice if desired.
With the holidays in full swing, this is the perfect time to save some cash to go toward those holiday preparations by eating out of the freezer and reinventing leftovers. I for one got the most bang for my buck out of my thanksgiving turkey breast with turkey, smoked Gouda, creole mustard and fresh cranberry sauce sandwiches. I also plucked the turkey breast clean for turkey and sausage gumbo that will be perfect for Christmas and a few servings for this week.
In addition to the gumbo, this week will be a mix of some of my favorites including curry, turnip, sausage and sweet potato soup, chili and succotash.
What’s in your freezer?