BY POPULAR DEMAND HERE’S THE INSITE’S CREOLE OKRA, SAUSAGE, SHRIMP AND RICE RECIPE!

Here are the items you will need for the meal that will leave you cooking it over and over again:

3 bags of 10 – 12 ounce frozen okra
2 bags of chopped onions
1 bag of chopped green peppers
1 bag of baby lima beans
1 bag of fresh corn
2 tablespoons of olive oil
2 pounds of fresh or frozen shrimp
2 tablespoons of cajun seasoning
3 cans of diced tomatoes
3 smoked sausage links
Minced garlic is optional

When you begin first put the olive oil in a skillet. Heat it up and stir in your onions and green peppers.

Let it cook for about 10 minutes.

Then toss the lima beans into the skilled. Let that cook for another 10 minutes.

At this point I add the corn to the mix. Let the mixture cook on a low fire for about 10 more minutes.

The Insite is not a big fan of garlic but if you are then now is the time to throw some in the skillet while the seasonings are cooking.

While that’s happening either boil or fry your sausage. Cut it up too. Don’t just throw whole links in it. The Insite doesn’t play that.

Now transfer your seasoning to a big spiritual country pot.

Pour in your tomatoes and let that cook for about 20 additional minutes.

Add your okra and sausages to the mixture under a medium to high fire.

Once the full contents of the pot is cooking with a decent boil add your cajun seasoning and shrimp.

It should cook for no longer than 30 minutes.

Serve the creole okra over a bed of white rice. Throw in a slice of cornered and you’ll be thanking me for years to come.

Booyaa!

Note: You can work this off Monday with our weekly fitness tip from Dan!

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