Limpin Susan Okra Shrimp and Rice
Discover the hearty Southern comfort of Limpin Susan, a delicious one-pot okra, shrimp, and rice dish packed with bold flavors and wholesome ingredients. This savory recipe combines tender shrimp, vibrant sliced okra, and perfectly fluffy long-grain white rice, all infused with the smoky warmth of paprika, a hint of cayenne heat, and the earthy aroma of thyme. Sautéed vegetables, including bell pepper, onion, and celery, form the dish's flavorful base, while chicken or vegetable broth ties it all together. It's an easy, satisfying meal ready in under an hour, perfect for a weeknight dinner or casual gathering. Serve it garnished with fresh parsley and a squeeze of lemon for a zesty finishing touch. Whether you're a fan of Southern cooking or trying something new, this Limpin Susan recipe is sure to impress! Keywords: Southern recipe, shrimp and rice dish, okra recipe, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 cups okra (sliced into 1/2-inch pieces)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken or vegetable broth
- 1 medium onion (diced)
- 1 medium green bell pepper (diced)
- 1 stalk celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons parsley (chopped for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil and the butter in a large skillet or dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for 1 minute until the spices are aromatic.
Add the sliced okra to the skillet and cook for 5 minutes, stirring occasionally, to reduce its slime texture.
Pour in the rice and stir to coat it in the vegetable and spice mixture.
Add the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
While the rice cooks, season the shrimp with a little salt and pepper.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Set aside.
Once the rice is cooked, gently fold in the cooked shrimp. Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
