Okra and Shrimp Stew

Name: Okra and Shrimp Stew
Yield: Serves 8 to 10
Cuisine: Southern
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

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Appears in Cook's Country August/September 2021, Cook's Country TV

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

SERVES8 to 10

TIME4 hours 50 minutes

has video

WHY THIS RECIPE WORKS

Okra and shrimp stew is well-known in the Carolina Lowcountry, which is home to the Gullah, or Gullah Geechee, people. Its ingredients reflect a wise use of the land and sea, and its cooking methods and simple techniques reveal a cultural w...

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