Ingredients:

  • 1.5 lbs fresh okra, sliced into 1/2-inch rounds
  • 1 tbsp white vinegar
  • 3 tbsp bacon drippings
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 14.5 oz canned fire-roasted diced tomatoes with juices
  • 1 lb large shrimp, peeled and deveined
  • 0.5 lb Andouille sausage, sliced into half-moons
  • 1.5 cups seafood stock
  • 2 tsp Creole seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp green onions, sliced

Instructions:

  1. Heat 2 tablespoons of bacon drippings in a heavy-bottomed Dutch oven over medium-high heat. Add the sliced okra and white vinegar.
  2. Sauté the okra for 12–15 minutes, stirring frequently, until the 'strings' of slime disappear and the okra develops a charred, golden-brown exterior. Remove okra from the pot and set aside.
  3. In the same pot, add the remaining 1 tablespoon of fat and the sliced Andouille sausage. Brown the sausage until the fat renders and the edges are crisp.
  4. Add the diced onion, bell pepper, and celery (the Holy Trinity) to the pot. Sauté until the vegetables are soft and the onions are translucent, scraping the browned bits (fond) from the bottom of the pan.
  5. Stir in the minced garlic and cook for 1 minute until fragrant. Add the fire-roasted tomatoes, seafood stock, Creole seasoning, thyme, and bay leaves.
  6. Return the sautéed okra to the pot. Reduce heat to medium-low, cover, and simmer for 20–25 minutes until the okra is tender and the sauce has thickened into a jammy consistency.
  7. Fold the raw shrimp into the mixture. Cover and turn off the heat, allowing the residual heat to steam the shrimp for 5 minutes until they are pink and opaque.
  8. Remove bay leaves. Garnish with fresh parsley and green onions before serving over steamed white rice.