This Low Country dish combines okra, rice and shrimp for a hearty one-pot meal. Legend has it that Limpin’ Susan was the wife of Hoppin’ John
- 1/4 cup green bell pepper, diced
- 1/4 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 pound okra, stems and tips removed, sliced 1/4 inch thick
- 1 pound shrimp, peeled
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 teaspoon salt
- Ground black pepper and cayenne pepper to taste
In a 12-inch cast iron skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes. Add the garlic and saute for 2 minutes, being careful not to burn it. Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 3 to 4 minutes or until rice is opaque. Add the okra, stock, salt, and black and cayenne peppers and bring to a boil. Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
Adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes. Transfer to a bowl and serve.
Makes 4 servings.
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If you like this recipe, I think you’ll really enjoy this cookbook:
Author: Veronica Davis Gerald, Jesse E. Gantt Jr.
Published by: Sands Publishing Company; Number of Pages: 123
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