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Okra Stew with Shrimp and Andouille

This tomato-based okra stew with shrimp and andouille is rich, hearty, and full of delicious flavor! You've never tasted okra quite like this before.
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients 

  • 3 tablespoons olive oil, (divided)
  • ½ large onion, (halved, then cut into thick slices)
  • Kosher salt
  • Freshly ground pepper
  • 1 pound okra, (ends trimmed, sliced into 1/2-inch pieces)
  • 3 cloves garlic, (chopped)
  • 4 cups canned chopped tomatoes, (with their juices)
  • 1 cup water
  • 2 links pre-cooked andouille sausage, (sliced into medium-thick rounds)
  • ½ pound raw medium shrimp, (peeled and deveined)
  • 1 tablespoon fresh oregano, (minced)
  • parsley, (chopped)

Instructions

  • In a deep skillet over medium-high heat, add 1½ tablespoons of oil.
    3 tablespoons olive oil
  • Once the oil is hot, add the onions. Sprinkle with salt and pepper, then cook, stirring frequently, for about 2 to 3 minutes. Once the onion softens and is beginning to brown, transfer to a plate.
    ½ large onion, Kosher salt, Freshly ground pepper
  • Add the remaining 1½ tablespoons of oil to the skillet and stir in the sliced okra. Cook, stirring occasionally.
    3 tablespoons olive oil, 1 pound okra
  • Once the okra begins to brown, add the garlic and cook for another 2 minutes.
    3 cloves garlic
  • Return the onion to the pot, then add the tomatoes and cup of water. Sprinkle with salt & pepper and stir well to combine.
    4 cups canned chopped tomatoes, 1 cup water
  • Bring the mixture to a boil, then lower the heat, cover, and simmer for about 45 minutes until the okra is tender and the stew has thickened.
  • Stir in the sliced sausage and shrimp. Cook until the shrimp just turns opaque and the sausage is heated through, about 5 minutes.
    2 links pre-cooked andouille sausage, ½ pound raw medium shrimp
  • Remove the stew from heat and sprinkle with oregano and parsley.
    1 tablespoon fresh oregano, parsley

Notes

This recipe is for 4 servings of stew.
Leftovers can be stored covered in the refrigerator and should be eaten within 2-3 days.

Nutrition Info Per Serving

Nutrition Facts
Okra Stew with Shrimp and Andouille
Serving Size
 
1 bowl
Amount per Serving
Calories
301
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
103
mg
34
%
Sodium
 
603
mg
25
%
Potassium
 
0
mg
0
%
Carbohydrates
 
21
g
7
%
Fiber
 
6
g
24
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
15
g
* Percent Daily Values are based on a 2000 calorie diet.