Okra And Tomato Stew With Savannah White Shrimp And Sausage Recipes

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

Steps:

• Render bacon in a large saucepan, cooking until crisp. Remove from pan and dice, reserving drippings in pan. Add onion to the skillet with bacon fat and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to avoid burning. Reduce heat and simmer 15 minutes, stirring occasionally. Add okra and let stew until the bright green color begins to fade. Serve hot.

Steps:

• 1. Heat 1 tablespoon oil in large Dutch oven over medium heat. Add onion, carrots and celery, and sauté, stirring frequently, until soft and golden, 10 to 15 minutes. Add garlic, paprika and bay leaf, and sauté until fragrant, about 40 seconds. 2. While vegetables cook, heat 10-inch nonstick skillet over medium-high heat. Cut okra into 1/2-inch rounds. Add remaining oil to skillet over medium heat, and then add okra. Sauté, tossing frequently, until okra has colored slightly, about 2 minutes. Turn okra into Dutch oven with sautéed vegetables. Sprinkle with salt. Stir tomatoes, wine and broth into vegetables. Bring to a simmer over medium heat, and cook until okra is tender and has thickened stew slightly, 10 to 15 minutes (longer if you prefer a richer stew). 3. Stir in corn and thyme, and simmer until corn is tender, 5 minutes. Taste stew for seasoning. Keep hot, and set aside. 4. Heat large nonstick skillet over high heat. Add andouille, and sauté until brown, 2 minutes, turning once with tongs. Move andouille from skillet to stew base, leaving fat in skillet. 5. Dry shrimp well between paper towels. Sauté shrimp in skillet over high heat until pink, 2 to 3 minutes, turning once with tongs. Transfer shrimp to Dutch oven. Cover, and steep off the heat for 5 minutes. Ladle hot stew over cooked white rice.