Limpin’ Susan has often been called the wife (or sometimes cousin) of Hoppin’ John, the more famous dish of peas and rice traditionally made on New Year’s Day to ensure wealth and good luck for the coming year. Like Hoppin’ John, there are many variations of Limpin’ Susan, but they always include rice, shrimp, and okra, and often bacon. Gullah Geechee chef BJ Dennis shares this as a classic Charleston dish. In the Low Country and the Sea Islands, Limpin’ Susan is classically served over rice.
- Yield: 4 to 6 Servings
- Peanut oil (or other favorite oil)
- 1½ pounds (680 g) okra, sliced
- 1 pound (453 g) shrimp, peeled
- ¼ pound (113 g) bacon, cooked and diced (optional)
- 2–3 teaspoons minced garlic
- 1 teaspoon minced chili pepper
- 1 teaspoon minced ginger
- ½ onion, diced
- Kosher salt and black pepper, to taste
- Minced parsley, to taste
- Minced thyme, to taste
- Place a 10-inch (25 cm) cast-iron skillet over medium heat and add just enough oil to coat the bottom. Add the okra and cook until it begins to brown, stirring occasionally.
- (If the okra starts to stick, add more oil.) Add the next six ingredients, season with salt and pepper, and cook 5 minutes. Add the herbs to the skillet and cook until shrimp is ready, 2 to 3 minutes more. If desired, add more salt and pepper.