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!

Ingredients:

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 

Directions:

1. Add chopped onion to a large pot over medium heat. Add chopped okra and 2 cups of water. Cook for 10 minutes.
2. Slice sausage. Peel and mince or press garlic cloves and add garlic and sausage to the pot.
3. Add seasoning, remaining water, tomatoes and sauce. Cook for 12-15 minutes.
4. Add shrimp and additional water if needed. Let cook for another 5-7 minutes. 
5. Serve over rice or stand alone.
6. Enjoy.