It doesn’t have to be Mardi Gras season for you to indulge in this delicious Southern favorite! And thanks to the canned ingredients, like chicken broth, diced tomatoes, whole okra and shrimp, you’ll have this dish on the table in no time. Now that’s a reason to celebrate!
Prep Time: 10 minutes
Cook Time: 40 minutes
8 ounces Cajun (Andouille) sausage, cut into 1-inch slices
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
2 large garlic cloves, minced
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
1 (13.4-ounce) can whole okra, drained and sliced
2 (6-ounce) cans large shrimp, drained
3 cups hot cooked rice
In large saucepan over medium-high heat, cook sausage until well browned on all sides, about 10 minutes, stirring occasionally. Remove to plate.
In same saucepan over medium heat, add oil; cook onion, red pepper, green pepper and garlic until softened, about 10 minutes. Add sausage, chicken broth, tomatoes, cumin, cayenne, salt, and bay leaf. Over high heat, heat to boiling; simmer, uncovered for 20 minutes, stirring occasionally.
Add okra and shrimp; simmer 5 minutes longer to blend flavors.
Serve over rice.