Spicy Andouille and Shrimp with Okra

Southern American cuisine brings savor, spice, earthiness, and always hominess to the table. Typical southern ingredients inspire this recipe—okra, chard, leek, bell pepper—as well as those Bayou favorites, andouille and shrimp.

Prep all the ingredients and group them together for the skillet (think stir-fry, only slower), and this dinner is easy, fresh, flavorful, and ready in about 20 minutes.

Serves 4

Ingredients

• 1/2 lb okra, cut into 1/2-inch pieces
• fresh lemon juice, for drizzling
• 2 tbsp olive oil, plus more as needed
• 1 andouille sausage, about 1/2 lb, cut into 1/2-inch pieces  
• 1/2 lb medium shrimp, peeled and deveined    
• 2 serrano chiles, stemmed and thinly sliced
• 1 habanero chile, stemmed, seeded, and finely chopped
• 1 small leek, white and light green part only, halved lengthwise, and thinly sliced crosswise
• 1/2 red bell pepper, chopped
• sea salt
• freshly ground black pepper
• 1 garlic clove, finely chopped   
• 2 cups thin strips of chard
• 2 cups cooked white rice

Vegetables for the Dish

Andouille and Shrimp

Preparation

1. Place the sliced okra in a bowl and drizzle with lemon juice.
2. Heat a large skillet over medium heat and add 2 tablespoons of oil. Add the andouille and cook 5 minutes without turning.

Andouille Cooking

1. Add the shrimp and cook 3 minutes, turning it halfway through. Transfer the andouille and shrimp to a bowl with a slotted spoon. Do not wipe out the skillet.

Cooked Andouille and Shrimp

1. Add the serrano and habanero chiles, leek, and bell pepper to the skillet and season with salt and pepper.  Cook 3 minutes, stirring often.

Cooked Leek, Peppers, and Chiles

1. Add the okra and garlic and cook 7-8 minutes, stirring often, until the vegetables are tender.

Okra and Garlic Added

1. Drizzle the skillet with more oil, if needed, and return the andouille and shrimp. Add the chard and cook 2 minutes until the chard is slightly wilted.

Cooked Vegetables, Andouille, and Shrimp

To serve, divide the rice among 4 shallow bowls. Divide and spoon the andouille mixture on top. Serve right away.