In July we spent a week on Pawleys Island, South Carolina. On this vacation we ate out every night except one. Wednesday, we had visited the Pawleys Island Farmers Market and the Independent Seafood Market (Georgetown). These trips left us with a pound of shrimp about as fresh as you can get and a pound of fresh okra. What the heck am I supposed to do with THAT?
I remembered once having a Gullah/African type meal with tomatoes shrimp and okra but I couldn’t find the recipe anywhere. Sooooo…as usual I winged it. I find when you use fresh ingredients and add spice, pork fat and beer, you’ll usually end up with something pretty eatable. I came up with okra, shrimp and andouille sausage over white rice. If I do say so myself, this worked out quite well. I served it with some roasted corn on the cob.
Sorry I don’t have a photo.
- 1 pound fresh okra
- 1 pound fresh shrimp
- 1 large onoin, coarsely chopped
- 1 large can whole, peeled San Marzano tomatoes
- Crushed red pepper flake
- 1-2 large andouille sausage (or more if you want, you could also use chorizo or hot Italian sausage)
- 1 beer (don’t use light beer, and preferably use a local micro-brew, just cuz’)
- Olive oil
- 1 lemon
- fresh parsley, finely chopped
- Salt and freshly ground pepper, to taste
- White rice, I just used instant
- Heat large pot over medium-high heat and add enough olive oil to coat the bottom.
- Cut the andouille in bite size pieces and add to the pot. Cook until brown and crispy on all sides and most of the fat is rendered out. Remove andouille and reserve for later.
- Add onions and sauté until tender and translucent. Add crushed red pepper flakes and season with a little salt.
- Pour the sauce from the tomatoes in with the onions the add the tomatoes one by one crushing them with your hand. Carefully they will spray all over you if you don’t take care.
- Cook the tomato onion mixed for a few minutes on medium heat. Re-season with a little salt and pepper.
- Add a whole beer to the mixture and add back the andouille. Let simmer. If you need more liquid add more beer, water or a stock would be fine.
- Go ahead make your rice following the directions on the box.
- Add the shrimp to the pot. Watch the shrimp carefully so you don’t over cook, they will cook very quickly. Mix in the parsley.
- To serve, place the stew in a large bowl, place the rice in the middle in a scoop and squeeze a little lemon over it. You could also dust the top with a few leaves of parsley. Enjoy!