Easy Creole Okra and Shrimp

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 3 cooked andouille sausage, cut into quarters
• 1 (10 ounce) package frozen cut okra, thawed
• 2 tablespoons Cajun seasoning, or to taste
• 2 teaspoons salt
• 2 pounds peeled and deveined medium shrimp (30-40 per pound)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped green bell pepper and onion and cook, stirring, until softened, about 8 minutes.

2. Stir in the diced tomatoes with their juice, 1 tablespoon of the Cajun seasoning and the salt. Bring to a gentle simmer.

3. Add the andouille sausage quarters and thawed okra. Reduce the heat to medium-low, partly cover, and simmer about 30 minutes, stirring occasionally, until the okra is tender.

4. Taste and add more Cajun seasoning if desired. Add the shrimp and cook 5 to 8 minutes, stirring, until they are pink and opaque and reach 145°F (63°C) in the thickest part.

5. Remove the pot from the heat and let it rest 5 minutes before serving.