Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells.

Sean Brock
Recipe by Southern Living September 2011

Gallery

Credit: Squire Fox

Recipe Summary

hands-on:
50 mins
total:
1 hr 25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • Cook sausage in a large Dutch oven over medium-low heat, stirring often, 5 minutes or until golden brown. Remove sausage, reserving drippings in Dutch oven. Melt butter in drippings. Stir in onion and garlic, and sauté 3 minutes or until tender. Add celery, and cook 2 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat to low, and simmer 30 minutes.

  • Stir in shrimp, sausage, and okra; cook 5 minutes. Stir in parsley and next 4 ingredients. Season with salt and pepper to taste. Serve over hot cooked rice; top with green onions. Garnish, if desired.

  • Note: We tested with Conecuh Hickory Smoked Sausage.

Source

McCrady's Restaurant and Husk Restaurant, Charleston, SC

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