Smothered Okra with Sausage & Shrimp

Ingredients

• 2/3 cup canola oil, or more if needed
• 2 lbs okra, sliced 1/4 inch thick
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 4 oz tomato paste
• 3-4 garlic cloves, minced
• 2 bay leaves
• 1 tsp thyme
• 1/2 tsp dry oregano
• 1 lb smoked sausage, sliced
• 3 cups chicken stock
• Salt and pepper, to taste
• Cayenne pepper, to taste
• 1 lb shrimp, peeled and deveined
• 2 cups white rice, cooked (for serving)

Instructions

1. 1

   Heat canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced okra and cook, stirring occasionally, until the okra is no longer slimy and starts to brown, about 20-25 minutes. This step is key — don't rush it.

2. 2

   Push the okra to the side and add the onion, bell pepper, and celery (the holy trinity). Cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and tomato paste. Stir everything together and cook for 2-3 minutes until the tomato paste darkens slightly.

4. 4

   Add the sliced smoked sausage and let it brown for a few minutes, stirring occasionally.

5. 5

   Pour in the chicken stock and stir well. Add bay leaves, thyme, and oregano. Season with salt, pepper, and cayenne to taste.

6. 6

   Bring to a boil, then reduce heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the okra is very tender and the flavors have melded together.

7. 7

   Add the shrimp during the last 5-7 minutes of cooking. Stir gently and cook until the shrimp are pink and curled.

8. 8

   Remove bay leaves. Taste and adjust seasoning — add more cayenne if you want heat. Serve over hot white rice.