Okra and Tomatoes with Shrimp

For those of you who have lived in the Greater New Orleans Area, you would know that Creole tomatoes are delicious and okra thrives here. Our shrimp is really good too. I have had okra and tomato dishes countless times, but have never seen a recipe for it. So, being the genius that I am, here is a great recipe for Okra, tomatoes and shrimp over rice.

You can choose the pan you want to use, but it will need a cover.

20 small to medium okra, chopped
4 medium to large tomatoes, coarsely chopped
½ large onion, diced
½ large bell pepper, diced
4 cloves of garlic, minced
1 lb of shrimp, peeled
Stock (veggie, fish, or chicken)
Oil
Salt, black and cayenne pepper

Heat a large sauce pan to medium heat with a tablespoon of oil; add onion and bell pepper, salt and black pepper. Cook for 3 minutes, stirring occasionally.
Add garlic, cook for about 2 minutes.
Add okra, salt and black pepper, cook for about 4 minutes, stirring regularly (be sure that the garlic doesn’t burn.)
Add the tomatoes, more salt and a teaspoon of cayenne pepper and cover. Turn to medium low heat.
After letting that cook for about 8 minutes, add 1 cup of stock and turn to low heat.
The stock, along with the tomatoes, should create a really nice sauce.
Cover and let cook for about 20-30 minutes, depending on your patience level. Uncover and add the shrimp, which are done once they turn pink (about 5-10 minutes.)

Serve over rice and enjoy.

Jake..