Name: Shrimp and Okra With Sausage
Yield: 4 - 6 Servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 1 large onion, finely chopped; Kosher salt; 1 green bell pepper, seeds and ribs removed, finely chopped; 4 celery stalks, chopped; 4 garlic cloves, finely chopped; 1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra; 1 lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick; 1½ cups tomato sauce; Cayenne pepper; Seasoned pepper or Creole seasoning; 1 lb. large shrimp, peeled, deveined; Steamed rice and/or cornbread and Tabasco (for serving)

Shrimp and Okra with SausagePhoto by Emma Fishman, food styling by D'Myrtrek Brown

Seasoned pepper or Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes. If you can’t find either, you can roughly substitute with a pinch each of onion powder, garlic powder, cayenne pepper, kosher salt, and freshly ground black pepper. This recipe from lawyer, policy advocate, and writer Maya Harris is inspired by her family friend Regina Shelton. Read her essay about the treasured dish here.

Recipe notes