Smothered Okra With Shrimp Slow Cooker Food

SMOTHERED OKRA WITH SHRIMP--SLOW COOKER

Steps:

• Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
• Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
• Serve over steamed rice.

SMOTHERED OKRA WTH SHRIMP

Steps:

• In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
• In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
• celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
• thyme and tomato paste, and tomato puree, stirring constantly.
• Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
• cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.

OKRA SHRIMP GUMBO

Steps:

• In a medium saucepan, heat the stock and keep warm.
• In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
• Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
• Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.

SHRIMP AND OKRA

Steps:

• Heat oil over medium heat in a deep, heavy pot until very hot.
• Add onion and sautee until translucent.
• Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
• Add tomatoes and water, and heat until the edges begin to boil.
• Add the frozen okra and stir.
• Cover the pot.
• Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
• Okra will be"done" when it turns bright green in color.
• Taste for salt and pepper and correct at this point.
• When the okra is bright green, add the shrimp, stirring to combine.
• Cover again and heat about 5 minutes.
• Uncover, and stir again checking for"doneness".
• The dish will be"done" when shrimp is opaque and firm.
• Serve over hot rice.
• Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
• Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
• This dish tastes great with a dash or two of hot pepper sauce.

SMOTHERED OKRA & TOMATOES

Steps:

• 1. In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
• 2. Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
• 3. Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
• 4. Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.