A classic Louisiana comfort food, this dish features tender okra slow-cooked with the holy trinity, savory Andouille sausage, and plump shrimp. It's a rich, flavorful stew perfect over a bed of fluffy white rice.
Prep20 min
Cook75 min
Servings4
Serving size: 1.5 cup
551cal
41gprotein
27gcarbs
32g
Ingredients
2 tbsp Bacon Drippings (Can substitute with vegetable oil)
12 oz Andouille Sausage (Sliced into 1/4-inch rounds)
1 large Yellow Onion (Finely chopped)
1 medium Green Bell Pepper (Finely chopped)
2 stalks Celery (Finely chopped)
1 lb Okra (Fresh or frozen, sliced into 1/2-inch rounds)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Smothered Okra with Shrimp and Sausage with Steamed Basmati Rice
Aromatic, hearty smothered okra with shrimp & sausage over rice. Protein-packed comfort food for a perfect dinner!
This cajun_creole dish is perfect for dinner. With 813.55 calories and 46.38g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Low-sodium preferred)
1.5 tbsp Cajun Seasoning (Use a salt-free blend if possible to control sodium)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 tsp Cayenne Pepper (Optional, for extra heat)
1 leaf Bay Leaf
1 lb Large Shrimp (Peeled and deveined)
3 stalks Green Onions (Thinly sliced, for garnish)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Brown the Sausage
Heat the bacon drippings or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the sliced Andouille sausage and cook, stirring occasionally, until well-browned and the fat has rendered, about 5-7 minutes.
Using a slotted spoon, remove the sausage and set it aside, leaving the flavorful rendered fat in the pot.
2
Sauté the Holy Trinity
Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the pot.
Sauté, stirring frequently, until the vegetables are softened and translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot.
3
Smother the Okra
Add the sliced okra to the pot with the vegetables. Stir well to combine.
Reduce the heat to medium-low, cover the pot, and cook for 30-40 minutes. Stir every 5-7 minutes to prevent sticking.
The okra is done when it is very tender, has darkened in color, and the characteristic 'slime' has cooked out, leaving a rich, thick base.
4
Build the Stew Base
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the undrained diced tomatoes, chicken stock, Cajun seasoning, salt, black pepper, cayenne pepper (if using), and the bay leaf.
Stir everything together, bring the mixture to a gentle simmer.
5
Simmer and Add Proteins
Reduce the heat to low, cover, and let the stew simmer for 15 minutes to allow the flavors to meld.
Stir the cooked sausage back into the pot. Add the raw shrimp.
Continue to cook, uncovered, stirring gently, for 3-5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.
6
Finish and Serve
Remove the pot from the heat. Discard the bay leaf.
Stir in the fresh parsley and most of the sliced green onions, reserving some for garnish.
Taste and adjust seasonings if necessary. Serve hot over steamed white rice, garnished with the remaining green onions.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
