need smothered okra recipe with rice, shrimp, and sausage in it?

Question

I need this recipe to be like a new orleans recipe. I need the above ingredients in it. I also heard that it may contain some type of tomato sauce. Please help. need this recipe immediately!

Answer 1

Part 1 -
Stewed (Smothered) Okra

Makes: 4 servings
Prep Time: not available
Cook Time: 40 minutes
Ready In: 40 minutes

Ingredients
1 pound fresh or frozen okra
3 tbsp canola oil
1 cup chopped onion
1 cup green pepper
1 16 oz can wholes tomatoes or 1/2 pound fresh chopped tomatoes
1 tsp salt
1/4 tsp Tabasco sauce optional

Directions
Stove Top Method: Wash fresh okra. Remove stems and cut okra into 1/2 inch rounds. In a cast iron or heavy saucepan, cook the okra in the oil over medium low heat stirring continually for about 15 minutes until the okra is not very stringy. In another skillet, saute the onions and green peppers in one tablespoon of cooking oil until wilted. Combine the cooked vegetables. Add the tomatoes, salt and Tabasco. Cook for 10 minutes or until the tomatoes have cooked and dwindled down. Check your seasonings and make the Okra, Shrimp and Sausage Jambalaya. Cei cest bon!

Oven Method using Rotel Brand Tomatoes:
Preheat oven to 375 degrees. Defrost the frozen okra in a microwave or at room temperature. In a large Magnalite pot or Dutch oven (need cover), spray with Pam or add the oil. On the stovetop add the okra (3 one-pound packages of cut up frozen okra), the chopped onion and bell pepper and one can of Rotel. Stir and heat until the pot is warm. This is done to speed the cooking process. Cover the pot and place in the preheated 350 degree oven. Set your timer for 1 hour. Take out and stir thoroughly. Repeat this step at 1/2 hour intervals. After two hours you can judge if you need to cook longer. Do so by continuing the steps.

Part 2 --
Okra, Sausage & Shrimp Jambalaya

Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 30 minutes

Ingredients
1 onion chopped
1 bell pepper chopped
1 clove garlic crushed
olive oil
1- 2 cups chicken broth
2 cups shrimp stock made from shrimp peelings
1 link smoked sasuage (use more if you want to)
1 pound shrimp (I used a higher count shrimp, so had about 30 shrimp)
seasoning of your choice
3 cups brown rice precooked
parsley


Directions
Sauté the veggies in the olive on low to medium heat. Add the shrimp stock and simmer until reduced by over half. For the shrimp stock, boil the shrimp peelings with onions, carrots & celery; add some Old Bay Seasoning. Boil for a good while and when cool strain well. You can either use right away if needed or bag it in zip loc and freeze for another time. Add sausage and cook down for about 35-40 minutes, add shrimp and cook until no longer pink. Once this is cooked , turn down fire and add your brown rice and smothered okra (use your own discretion as to how much to add for both the okra and the rice) - add more broth if you need to. Sprinkle with chopped parsley. Serve with salad & a garlic bread.

Answer 2

Smothered Okra

Answer 3

Shrimp, Okra and Andouille Sausage Gumbo

Makes 8 servings

Ingredients:

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4 inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
freshly cooked long-grain rice
2 tomatoes, seeded and diced

Preparation:

Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark brown and fragrant, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often.

Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.

Answer 4

1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving

Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.

Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.

Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.

Serve with rice.

Answer 5

Shrimp Gumbo

Makes 6 servings.
INGREDIENTS:

* 1/3 cup + 1 Tablespoon vegetable oil
* 1/2 cup all purpose flour
* 2 celery stalks, chopped
* 2 garlic cloves, pressed
* 1 green pepper, chopped
* 1 medium sized onion, chopped
* 2 cans (14.5 oz.) chicken broth
* 1 can (14.5 oz) stewed tomatoes
* 1 lb. boneless,skinless chicken thighs
* 1/2 lb. chorizo sausage, cut into 1/4-inch rounds
* 6 oz. okra, cut into 1/2-inch slices
* 1/2 cup loosely packed parsley leaves, chopped
* 1 Tablespoon minced fresh thyme
* 1 Tablespoon minced fresh sage leaves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 3/4 teaspoon salt
* 1 lb. medium shrimp, shelled & deveined (leave part of the tail on)
* 1 cup long grain rice, cooked as directed on the package

PREPARATION:
1. In a Dutch oven or large sauce pot, heat 1/3 cup oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

2. Gradually stir in the broth and blend until smooth.

Answer 6

I would add a little water to thin out the paste a bit and add some spices, but otherwise it sounds like one of my "I need something to eat and all I have is this mishmash of stuff int he house" meals. I have of course eaten shrimp-rice-tomato and sausage-rice-tomato, and it was good, but I cannot remember shrimp and sausage together. I have all the ingredients, I should try it once I eat all this turkey (which should be about gone sometime early next year).

Answer 7

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Answer 8

Sounds like a gumbo. Web search shrimp and ocra recipes. I just did. Lots of recipes.

Answer 9

Yeah. OK. Immediately.

What are you trying to make. Creole, Etouffee, Gumbo?

When are you making this?

And so far, from what you have referenced, I could give you at 20 recipes off the top of my head.

Answer 10

It's really bad