Smothered Okra with Tomatoes and Shrimp

Name: Smothered Okra with Tomatoes and Shrimp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cajun
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

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.

55 minEasyServes 4320 cal/serving

CajunDinnerStovetopStandardHigh FiberGluten-FreeDairy-FreePork-FreeAlcohol-Free

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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

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.
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.
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.
4

Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until okra is tender and the stew has thickened.
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.
6

Taste and adjust seasoning. Serve over white rice, garnished with 4 sliced green onions.

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Questions

What internal temperature should Smothered Okra with Tomatoes and Shrimp reach?

For Smothered Okra with Tomatoes and Shrimp, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of Cajun seasoning in Smothered Okra with Tomatoes and Shrimp?

The entry for Smothered Okra with Tomatoes and Shrimp calls for 2 tsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Can I use frozen shrimp instead of shrimp in Smothered Okra with Tomatoes and Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Smothered Okra with Tomatoes and Shrimp uses 1 lb medium shrimp (31-40 count), peeled, deveined.

How hot is Smothered Okra with Tomatoes and Shrimp?

Moderately. The heat in Smothered Okra with Tomatoes and Shrimp comes from 1 tbsp Louisiana-style hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Smothered Okra with Tomatoes and Shrimp keep?

Refrigerate what is left of Smothered Okra with Tomatoes and Shrimp within two hours and eat it within three days. Reheat gently on the stovetop.

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