This versatile dish can be made with any number of you favorite veggies and meats. It’s a great recipe to experiment with and is almost always served over rice.


  • 1 large pot
  • 1 medium sized skilled
  • Chopping knives and cutting board
  • Cooking and serving utensils


  • 1 tbsp vegetable oil for skillet
  • 1 stick butter
  • ~2/3 cup flour
  • 1 onion diced
  • 3 stalks celery diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 32oz carton chicken broth
  • 2 cups okra diced
  • 1 large tomato diced
  • 1 12oz can whole corn drained
  • 1 andouille sausage sliced
  • 1lb large shrimp tailed & deveined
  • ~2-3 teaspoons Cajun seasoning to taste(I like Slap Ya Mama)
  • Cayenne, salt, pepper to taste


  • Melt butter in a large pot.
  • Combine flour and cook until brown and aromatic to create a roux.
  • Sear okra in the oiled skillet(it prevents slimy texture)
  • Add onion, celery, and green pepper to the roux and cook until onion is see through.
  • Add garlic and cook until aromatic. Only takes about 30 seconds.
  • Add chicken broth, okra, the rest of the veggies, the sausage, and seasoning.
  • Bring to a low simmer and cook for ~20 minutes
  • Add shrimp 5-7 minutes before serving so you don’t overcook it.
  • Serve over rice

The Ag Wife

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