- 1 tablespoon bacon drippings (from about 2 slices) or peanut oil
- 1 small sweet onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh okra, destemmed and sliced lengthwise (about 2 cups)
- 2 cups fresh chopped tomatoes, peeled, juices retained; or 1 (14.5 ounce) can diced tomatoes, undrained
- ½ teaspoon sea or kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- ½ teaspoon low-sodium Cajun or Creole seasoning, or to taste (omit if using preseasoned canned tomatoes)
- 1 teaspoon brown or granulated sugar, or to taste (optional to offset tartness)
- 1 pound large (31–35 count) fresh shrimp, peeled and deveined
1. Heat the drippings or oil in a large heavy skillet over medium-high heat.
2. Reduce the heat to medium and add the onion, cooking about 3 minutes until beginning to brown and soften. Add the garlic and sliced okra and stir, turning occasionally, for about 5 minutes. Add more oil if neccessary.
3. Stir in the tomatoes, salt, pepper, Cajun or Creole seasoning, and sugar. Let the mixture simmer for 7 minutes. Add the shrimp and cook for another 5 to 7 minutes, stirring until the shrimp are just-pink. Adjust seasonings to taste and, if desired, stir in cooked, crumbled bacon. Serve immediately.
Makes 4 servings
Photograph by Robert M. Peacock
Originally published in Organic Gardening magazine, June/July 2014