Maurice is a Mississippi Cajun, and a damned fine
cook. He says to eat this like a cochon. That’s like a pig.
| ¼ cup oil | 1½ pounds okra, stems cut off and sliced thin |
| 1 large chopped onion | 2 large tomatoes, peeled and pureed |
| 4 large cloves garlic, crushed and pureed | 1 teaspoon salt |
| ¾ teaspoon ground thyme | Louisiana hot sauce or ground cayenne pepper to taste |
| 1 pound
raw shrimp, peeled and deveined |
Heat the oil in a large, high-walled skillet over low
heat. Simmer the okra, onions, tomatoes, and garlic together 1½
to 2 hours or until the okra cooks apart and the other vegetables come
together. Stir often to avoid burning. Add the salt, thyme, hot sauce,
and shrimp, and cook until the shrimp turn pink, only a few minutes.