Smothered Okra and Tomatoes with Shrimp and Andouille
The key to making smothered okra and tomatoes with shrimp and andouille is the tomatoes. The recipe called for San Marzano tomatoes, and I didn’t stray from the suggestion.
Prep Time 1hour
Cook Time 1hour
kosher saltto taste
1poundshrimpmedium-sized, raw , peeled, deveined
1poundokrafresh (or frozen, thawed), sliced
Creole seasoningto taste
Olive oilto taste
1cupsweet onionfinely chopped
1cupgreen bell pepperfinely chopped
28ouncewhole stewed tomatoesSan Marzano are best
1/2teaspoonfreshly ground black pepper
1/2teaspoonred pepper flakeor more, to taste
1dashAsian fish sauce
2green onionssliced, for garnish
Hot cooked rice
Preheat oven to 375 F.
Whisk together the water, salt and lemon zest in a medium bowl. Add the shrimp and toss to coat. Refrigerate for 1 hour, tossing every 15 minutes.
Meanwhile, toss the okra with a good amount of Creole seasoning and some oil. Spread out onto a baking sheet and roast 30 minutes, turning once, until starting to brown. Remove.
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion, bell pepper and sausage and cook until the onions and pepper start to soften, about 10 minutes. Note: If using pre-cooked andouille, cook the vegetables for 8 minutes then add the sausage to brown.
Add the garlic. .Stir and saute for 2 more minutes.
Stir in the tomato paste until it dissolves.
Pour the tomatoes and their juices into a large bowl. Squeeze them through your fingers to shred, removing any hard cores. Pour into the saucepan and stir
Add the bay leaves, lemon juice, garlic powder, oregano, pepper, and red pepper flake. Stir. If too thick add a bit of water but not too much. You want the sauce to be somewhat thick.
Bring to a simmer and let simmer for 10 minutes, stirring often.
Stir in the okra and a splash or two of the fish sauce.
Add the shrimp AND the brine it was in and stir. Saute another 5 minutes or until the shrimp are pink and done.
Serve hot over rice garnished with green onions.
Fresh andouille sausage is best but if you cannot find fresh pre-cooked is fine too. If you can't find andouille at all substitute hot Italian sausage instead.