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Bon Appétit

Shrimp and Okra With Sausage

4.6

(60)

Shrimp and Okra with Sausage
Shrimp and Okra with SausagePhoto by Emma Fishman, food styling by D'Myrtrek Brown

Seasoned pepper or Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes. If you can’t find either, you can roughly substitute with a pinch each of onion powder, garlic powder, cayenne pepper, kosher salt, and freshly ground black pepper. This recipe from lawyer, policy advocate, and writer Maya Harris is inspired by her family friend Regina Shelton. Read her essay about the treasured dish here.

Recipe information

  • Yield

    4 - 6 Servings

Ingredients

5

Tbsp. extra-virgin olive oil, divided

1

large onion, finely chopped

Kosher salt

1

green bell pepper, seeds and ribs removed, finely chopped

4

celery stalks, chopped

4

garlic cloves, finely chopped

1

lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1

lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½

cups tomato sauce

Cayenne pepper

Seasoned pepper or Creole seasoning

1

lb. large shrimp, peeled, deveined

Steamed rice and/or cornbread and Tabasco (for serving)

Preparation

  1. Step 1

    Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8–10 minutes.

    Step 2

    Add okra and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.

    Step 3

    Add tomato sauce and a pinch or more of cayenne to pot; season with seasoned pepper. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.

    Step 4

    Serve shrimp with rice and/or cornbread and Tabasco alongside.

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Reviews (60)

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  • Super easy, but the various ingredients need tune to cook down, so save yourself a solid hour. Otherwise it was incredibly easy to throw together. My Indian boyfriend is a notoriously picky eater and he loaded his plate three times and ate himself into a food coma on this. Without knowing him, you don’t know what a high degree of recommendation this is.

    • Anonymous

    • Orlando, FL

    • 2/16/2021

  • Does this use spaghetti sauce or tomato puree for the tomato sauce. thanks.

    • PDX cook

    • Portland, OR

    • 2/17/2021

  • If you add a teaspoon of white vinegar, the okra won’t be slimy.

    • Anonymous

    • 2/17/2021

  • This is pretty much just jambalaya....

    • Anonymous

    • United Arab Emirates

    • 2/17/2021

  • Any idea what I could substitute for the okra?

    • Sandy90265

    • Malibu, CA

    • 3/6/2021

  • My wife proclaimed this recipe to be company worthy. My only changes were to sauté the shrimp and andouille separately first then removed them and added them back in at the recommended times. This gave them a better texture than cooking them in with the trinity. I ad to use frozen okra, but it still turned out very good.

    • Tongs

    • Philly area

    • 5/17/2021

  • Just here to cringe at Orlando becky feeling the need to mention her bf's ethnicity

    • Marie

    • Montreal

    • 7/29/2021