Okra and Shrimp Stew | America's Test Kitchen

Name: Okra and Shrimp Stew | America's Test Kitchen
Total time: 290 min
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

www.americastestkitchen.com

This slow-simmered stew of okra, shrimp, sausage, beans, and tomatoes is built upon a potent ham hock broth.

Keywords

Main Courses
Southern
US & Canada
Fish & Seafood
Vegetables
Fruits & Vegetables
Stews

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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