Okra and Shrimp Stew | America's Test Kitchen

Ingredients

• 4 quarts water
• 1-1¼ pounds smoked ham hocks
• 1 onion , quartered
• 1 bay leaf
• 1 tablespoon vegetable oil
• 12 ounces andouille sausage , sliced ¼ inch thick
• 1 pound frozen or fresh okra (stemmed and cut crosswise ½ inch thick for fresh)
• 1 (14.5-ounce) can diced tomatoes
• 1½ cups frozen baby lima (aka butter) beans
• 4 garlic cloves , minced
• 2 teaspoons table salt
• 1 teaspoon pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, cut into thirds
• Cooked white rice