You’ve perhaps heard of a dish called Hoppin’ John, a favorite dish of the Gullah or Geechee culture. You may not, however, be familiar with Limpin’ Susan. Supposedly, Limpin’ Susan was Hoppin’ John’s wife, and this shrimp and rice dish was named for her. The original recipe usually includes okra, but since my husband doesn’t care for okra unless it’s fried, I leave it out. If you wish to include okra in your preparation of the dish, add about a cup of sliced okra that’s been boiled until just tender.
Holle’s Limpin’ Susan
What you’ll need:
3 tablespoons cooking oil
1 large green bell pepper, diced or cut into strips
1 small Vidalia onion, chopped
2 cloves minced garlic
1 cup chicken broth
1 teaspoon cornstarch
Salt, black pepper, and red pepper, to taste
1 pound cooked, peeled, and deveined shrimp
White or yellow rice, cooked
Directions: In a heavy black iron skillet, heat oil over medium heat and add onion and bell pepper. Cook until soft. Add garlic and continue cooking for one minute.
Meanwhile, mix chicken broth and cornstarch and stir until smooth. Add to pan and reduce heat. Add seasonings. Simmer and stir until mixture has thickened a little, and add shrimp. Simmer until shrimp are heated through. If you want to include okra, add it now. Serve over yellow or white rice.