Limpin Susan Recipes

Steps:

• Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.

Steps:

• Cut the bacon into 1-inch pieces and fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.

Steps:

• Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.
• Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.
• Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.

Steps:

• Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
• Add rice, stir until coated and cook 3 to 4 minutes.
• Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
• taste for seasoning, add shrimp and cook a further 5 minutes until pink.

Steps:

• Brown the bacon in a saucepan.
• Stir in the okra and rice.
• Cook for 2 minutes, stirring frequently.
• Add the broth and cayenne.
• Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
• Serve warm with Louisiana-style hot sauce on the side.
• NOTE: For Vegetarian option use vegetable broth and vegetarian bacon.
• If using the Vegetarian bacon. Cook the okra and rice in a bit of broth or oil. You can add Liquid smoke hickory flavor to it. Then continue until the last five minutes of cooking then add the diced vegetarian bacon. Or cook the bacon then dice and add to dish just before serving. It is not made to stand up to cooking as 'real' bacon is so always add it last.

Steps:

• Mince the bell pepper, onion, and garlic and cut the okra into 1/4 inch thick rounds.
• Peel the shrimp and devein.
• In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.
• Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.
• Add the okra, stock, salt, and black and cayenne peppers.
• Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
• Adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.

Steps:

• In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
• Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
• Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
• Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
• Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
• Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
• Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).

Steps:

• Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
• Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.