Serves: 4 Prep: 5 min Cook: 55 min
2 tablespoons extra-virgin olive oil
one 12-ounce package andouille sausage, halved lengthwise and sliced crosswise 1 inch thick (it said that you could use turkey kielbasa instead to give it less heat. That's what I used, not only because I didn't want the heat, but because I have no idea what andouille sausage is)
1 onion, chopped
salt and pepper
3 cloves garlic, thinly sliced
one 28-ounce can fire-roasted crushed tomatoes
one 16 ounce bag frozen sliced okra
1 cups chicken broth
1/2 pound large shrimp, peeled and deveined
1/4 cup chopped flat-leaf parsley
1. In a medium pot, heat the olive oil over medium heat
2. Add the sausage and cook until browned, 8 to 10 minutes
3. Using a slotted spoon, transfer the sausage to a bowl
4. Add the onion to the pot, season with salt and pepper and cook until softened, about 7 minutes
5. Stir in the garlic and cook for 1 minute more, then stir in the cooked sausage, the tomatoes, okra and chicken broth
6. Bring to a boil, stirring often, then lower the heat and simmer, stirring occasionally until thickened (about 30 to 35 minutes)
7. During the last 3 minutes of cooking, add the shrimp and cook until opaque.
8. Season with salt and pepper, then stir in the parsley
I cooked it for longer, because it's a stew and stews should be able to just cook until you're ready to eat them. I used cooked shrimp too, so I just had to take off the tails and throw them in. I added them to the stew about 20 minutes before we were ready to eat. We gave this one about a 7 or an 8 out of 10. It was good, but it needed something - maybe it was missing the heat from the andouille sausage. I also wasn't crazy about using the crushed tomatoes. I think next time I would make it with stewed tomatoes so it was a bit soupier rather than the way it was. It was almost closer to a sauce. In fact, it even suggests using the leftovers as a sauce on pasta.
Tomorrow is Mushroom Turnovers with Spinach Salad and I'm pretty excited. Anything made with puff pastry is okay by me.