It's officially October and I am crossing my fingers that means we are about to get a little heat relief down here in South Louisiana. I mean, it's October and I'm still sweating on a daily basis but...we are supposed to get somewhat of a cool front over the weekend which will feel amazing. This girl is ready for chilly nights and some of my favorite fall dishes. Dinners that stick to your bones and are full of spicy goodness, usually made in one big pot that are even better leftover the next day. My shrimp, Andouille, and okra stew is just that kind of meal and even though it's been hot I have fixed it twice in the past two weeks because it's just that delicious.
My local farmer's market always has fresh gulf shrimp that are some of the most delicious and fresh shrimp I have had and we have a friend who happens to be a farmer who sells the best pork including his own Andouille sausage. The vegetables are kind of in their mid-stage between summer and fall here, but there is a plethora of okra available. This dish combines all three of the star ingredients in the best way possible.
I happen to love okra grilled, fried, baked, however it's fixed...Canean on the other hand could go without it. I am always looking for new ways to incorporate it that he might like while its available, and this dish was the ticket y'all. We are officially obsessed with this stew. Husband approved and okra included.
It's spicy and full of so much flavor and is perfect served over rice, it really encompasses yummy Louisiana flavors in one dish. It's easy and the clean up is quick because it's all made in one big pot.
I'm thinking Sunday family dinner would be a great time to make this, because it's a definite crowd pleaser!
- 1 Lb. Andouille Sausage, sliced into thin disks
- 1 Lb. Shrimp, peeled and deveined
- 1 Cup of Diced Fresh Okra
- 2 Garlic Cloves
- 1 Can Diced Tomatoes, juiced included
- 1 Tsp. Red Pepper Flakes
- 2 Bay Leaves
- Salt and Pepper to taste
- 3 Green Onions, chopped
- In a large pan/pot brown your sausage until it starts to get color on both sides.
- Add your okra, garlic, bay leaves, one chopped green onion, and red pepper flakes and sauté until the okra loses some of it's strings that will naturally come out and garlic softens.
- Add your shrimp and a little salt and pepper to season the shrimp. Stir until shrimp are just pink.
- Add your can of tomatoes, another sprinkle of salt and pepper and stir and cover over medium low heat for about 15 minutes to let flavors combine.
- Before serving add the rest of your green onions and serve over rice in a bowl.
You gotta make this dish and you tell me how you like it!
Remember if you make one of my dishes and post it on Instagram to tag me! I want to see your creations!