Monday, May 24, 2010

Creole Summertime Stew

This recipe is from my friend, Sheryl. She lives in NOLA so I trust her Creole recipes! This was really good - though time consuming so plan ahead. You could adjust the spice as much as you liked; I made ours pretty spicy and it helped with my sinuses. =) Overall, it's a really hands-off recipe so you can get it going and move to something else for awhile.
Creole Summertime Stew
1/2 lb andouille sausage (I just used the whole 14 oz package)
1 lb peeled shrimp (I pulled the tail off, too)
2 cups fresh okra (or sliced frozen, which is what I did)
1.5 Creole tomatos, diced (I used a can of diced tomatos or you could use plum tomatos)
1/2 can Rotel tomatos (I just threw in the whole can)
2 slices lemon
1 vidalia onion, diced
1 yellow bell pepper, diced (I skipped)
2 celery stalks with leaves, diced (I used more like 4-5)
2 cloves diced garlic
Olive or vegetable oil
Fresh basil
Fresh sage
Splash of Sherry
Cajun seasoning
All Spice
Sweet paprika
Slice the andouille and brown in as little oil as possible. Remove from pot and set aside.
Add more oil if needed and add okra and lemon slices. Brown the okra until it's not slimy anymore - so dry and lightly browned. This takes awhile - be patient.
Return andouille to pot and add the onion, pepper, celery, and garlic. Cook until soft.
Add a splash of Sherry to the pot to deglaze, scraping up all the browned bits on the bottom. Add tomatos, Rotel, cajun seasoning (to taste), and cook about an hour.
Add shrimp and cook another 15-30 minutes on low heat. Remove lemon rinds, add fresh herbs and additional seasonings to taste, and serve with white rice.

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