Here is part 1 of a quick and easy weeknight dinner I made last week. Don’t be fooled by the name! I am sure this is not a traditional goulash but that’s what I was raised to call it so don’t come for me okay!!! Let’s cook!
- 1 pound of medium sized shrimp, cleaned, peeled and deveined
- 1 pound of sausage of your choice, sliced into coins
- 1 can of tomato paste
- 3-4 cups of water
- 1 chicken bouillon cube
- 1-2 cups of frozen okra
- 1/2 to 1 medium onion chopped
- 1 tablespoon of minced garlic
- 1-2 tablespoons of butter optional
- Creole seasoning of choice as well as onion & garlic powder and black pepper
- 1-2 tablespoons of olive oil or oil of choice
Start by sautéing onions in olive oil on medium high heat. Add sausage and minced garlic until sausage is fully cooked and onions are translucent. Add full can of tomato paste and mix in with sausage and onions. Add 1-2 cups of water and whisk til combined. Make sure you add water to the can if using, you want every bit of that tomato paste! With burner still on medium heat add an additional cup of water and the chicken bouillon cube. Season sauce. Add a little seasoning stir, let simmer for a minute or two and then taste to see if more is needed. Remember you are using creole seasoning sand you added a chicken bouillon cube so be mindful of the salt. Let simmer for 1-2 minutes and then add shrimp and frozen okra (you don’t have to thaw it out, it will cook quickly in the sauce). Let simmer covered on low for 10 minutes. Turn off heat, stir in butter if using and taste to see if anymore seasoning is needed. Enjoy over rice. You can also add chicken breast or thighs (boneless, skinless) just add prior to cooking onions & sausage.
Let me know if you try this and tag me on IG @severalpeoplesmama