Smothered Okra with Tomatoes and Shrimp
Sliced okra cooked down low and slow with tomatoes, the Cajun trinity, and plump shrimp in a thick, slightly spicy stew. Serve over white rice for a classic Louisiana weeknight dinner that doubles as a vegetable-forward one-pot meal.
Ingredients
- 2 lbs fresh or frozen okra, sliced into rounds
- 1 lb medium shrimp (31-40 count), peeled, deveined
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans canned diced tomatoes
- 2 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 2 bay leaf
- 1 tbsp Louisiana-style hot sauce
- 1 tsp kosher salt
- 4 green onions, sliced
Instructions
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1
Heat 2 tbsp vegetable oil in a large, heavy skillet or Dutch oven over medium heat. Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Cook, stirring, until softened, about 8 minutes.
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2
Stir in 4 minced garlic cloves and cook 1 minute. Add 2 lbs sliced into rounds fresh or frozen okra and cook, stirring occasionally, for 5 minutes to begin breaking down the slime.
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3
Pour in 2 cans canned diced tomatoes with their juices. Add 2 tsp Cajun seasoning, 1/2 tsp dried thyme, 2 bay leaf, 1 tbsp Louisiana-style hot sauce, and 1 tsp kosher salt. Stir to combine.
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4
Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until okra is tender and the stew has thickened.
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5
Uncover, increase heat to medium, and nestle 1 lb peeled, deveined medium shrimp (31-40 count) into the stew. Cook until shrimp are pink and opaque and reach an internal temperature of 145 degrees F (63 degrees C), about 3 to 4 minutes. Remove bay leaf.
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6
Taste and adjust seasoning. Serve over white rice, garnished with 4 sliced green onions.