Shrimp and okra with sausage from Bon Appétit Magazine, March 2021 (page 30)

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Notes about this recipe

  • Stephenn31 on August 18, 2025

    One of the comments on the BA website was to brown the sausage first which I did and I think helped.

  • Wordsfailme on September 19, 2024

    Made this with a pile of roasted shallots and jimmy nardello peppers I had on hand instead of the onion and green peppers. Used duck and armagnac sausages, and some tomato confit, again, because that’s what I had. Needed a bit of water to loosen it up. Made a home made creole-ish seasoning with paprika, cayenne, oregano, garlic powder, salt and pepper. Excellent. Might add some sliced scallions at the end next time for brightness. I ended up adding the okra and sausage about the same time. Next time, I’d cook the okra longer as it was still a bit crunchy. Even better after freezing and reheating.

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