Corn and Okra Stew Recipe

Name: Corn and Okra Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, shucked and halved crosswise; 3 1/2 cups low-salt chicken broth; 3 1/2 cups water; 1/2 lb large shrimp, shelled and halved lengthwise; 3 large garlic cloves; 4 medium onions, quartered; 1 fresh poblano chile, seeded and cut into 1-inch pieces; 2 tablespoons corn or other vegetable oil; 1/2 teaspoon cayenne; 1/2 teaspoon black pepper; 3/4 lb andouille sausage,sliced 1/4 inch thick; 1 lb okra, trimmed and sliced 1/2 inch thick; 4 plum tomatoes, peeled and chopped; 2 teaspoons kosher salt; 4 scallions, thinly sliced; Accompaniment: white rice

Servings: persons

4 ears corn, shucked and halved crosswise
3 1/2 cups low-salt chicken broth
3 1/2 cups water
1/2 lb large shrimp, shelled and halved lengthwise
3 large garlic cloves
4 medium onions, quartered
1 fresh poblano chile, seeded and cut into 1-inch pieces
2 tablespoons corn or other vegetable oil
1/2 teaspoon cayenne
1/2 teaspoon black pepper
3/4 lb andouille sausage,sliced 1/4 inch thick
1 lb okra, trimmed and sliced 1/2 inch thick
4 plum tomatoes, peeled and chopped
2 teaspoons kosher salt
4 scallions, thinly sliced
Accompaniment: white rice

1
Simmer corn, broth, and water in a 4- to 6-quart heavy pot, uncovered, until corn is very tender, 8 to 10 minutes.
2
Transfer with tongs to a plate and cool.
3
Cut off kernels and return cobs to liquid with shrimp shells.
4
Simmer 5 minutes, then pour broth through a sieve into a large bowl, discarding cobs and shells.
5
Chop garlic in a food processor.
6
Add onions and poblano and pulse until chopped.
7
Cook onion mixture in oil with cayenne and black pepper in cleaned pot over moderate heat, stirring occasionally, until onions are softened, about 8 minutes.
8
Add sausage and cook, stirring, 2 minutes.
9
Add broth and bring to a simmer.
10
Add okra, tomatoes, and salt, then simmer, partially covered, until okra is tender but not falling apart, about 30 minutes.
11
Add corn and shrimp and cook, stirring, until shrimp are just cooked through, 2 to 3 minutes.
12
Stir in scallions and season with salt and pepper.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ears corn, shucked and halved crosswise, 3 1/2 cups low-salt chicken broth, 3 1/2 cups water, 1/2 lb large shrimp, shelled and halved lengthwise, and more.

Yes, Corn and Okra Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Okra Stew

How did you like this recipe?

Frequently Asked Questions