Gullah Fried Okra with Shrimp and Smoked Sausage
Makes 4 servings
  • 1 tablespoon bacon drippings
  • 3 cups (½-inch-thick) sliced okra
  • 1 cup (½-inch-thick) sliced smoked sausage
  • ½ cup diced yellow onion (about ½ medium onion)
  • 2 teaspoons minced garlic (about 2 large cloves)
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh chile pepper
  • ½ pound peeled and deveined large fresh shrimp
  • Minced fresh parsley, minced fresh thyme, kosher salt, and ground black pepper, to taste
  • Hot cooked rice, to serve
  1. In a 10-inch cast-iron skillet, heat bacon drippings over medium heat. Add okra, spreading in a single layer in skillet; cook until okra begins to brown on bottom, about 2 minutes. Turn okra; cook until lightly browned, about 2 minutes more.
  2. Add sausage, onion, garlic, ginger, and chile pepper. Cook, stirring occasionally, until sausage is lightly browned and onion is tender, 2 to 3 minutes. Add shrimp and parsley, thyme, salt, and black pepper to taste; cook, stirring occasionally, until shrimp are pink and firm, about 3 minutes. Serve immediately with rice.
Use any fresh chile pepper you like to customize the dish to your heat level.
Recipe by Southern Cast Iron at