• 1/4 lb okra, sliced into 1/2-inch-thick rounds
  • 2 tbsp white vinegar
  • 1/2 tsp kosher salt
  • 3 tbsp extra-virgin olive oil
  • 1 onion, copped
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 bay leaf, crumbled
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 cup chopped canned tomatoes, with juice
  • 5 cups chicken broth
  • 1 lb fresh sausage, rolled into 1-inch balls
  • 18 medium-size shrimp
  • 12 shucked oysters


How to Make It
1.) In a medium bowl, toss together the okra, vinegar, and salt. Let sit.

2.) Meanwhile, in a large pot, heat 2 tbsp oil over medium heat. Add the onion, celery, pepper, and garlic, and saute until well wilted but not browned. Stir in the bay leaf, thyme, oregano, cayenne, tomatoes with juice, and broth, and bring to a boil. Lower the heat to maintain a brisk simmer and cook for 30 minutes. 3.) While the broth simmers, heat the remaining tbsp of oil in a large saute pan over medium-high heat. Working in batches, brown the meatballs on all sides, 7 to 8 minutes. Transfer the browned balls to the simmering broth. 4.) When all the balls are added, rinse the okra and transfer it to the pot. Let simmer for 15 minutes. Add the shrimp and oysters, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters slightly plump, about 5 minutes.

Nutritional Breakdown
Per serving
Calories: 429
Protein: 39 g
Carbs: 15 g
Fat: 24 g
Fiber: 3 g
Serves 4

Make Your Own Sausage
For a spicier homemade alternative to store-bought sausage, mix together 1 lb ground pork (or ground chicken or turkey for a leaner option) with 1 diced onion, a couple of cloves of minced garlic, 1 small diced chili pepper, plus 1 tsp each vinegar, paprika, and thyme, and salt and pepper to taste. Shape into 1-inch balls. Cook immediately or freeze and use later.



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