Entree: United States – Creole Louisiana – Smothered Okra and Shrimp (Shrimp and sliced okra stewed together in a seasoned Creole tomato gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 19 min

Total 34 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined
- 1 lb (450 g) fresh okra, trimmed and sliced 1/2-inch (1 cm) thick
- 2 tbsp (30 ml) unsalted butter or oil
- 3 tbsp (24 g) all-purpose flour
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 1 can (14 oz) (400 g) crushed tomatoes or diced tomatoes
- 1 cup (240 ml) low-sodium chicken stock or seafood stock
- 1 tsp (5 g) Creole or Cajun seasoning
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 2 green onions, sliced (about 20 g)
- Cooked white rice for serving: 4 cups (about 800 g) cooked

Instructions

1. Pat the shrimp dry, season lightly with 1/4 tsp (1 g) salt and 1/4 tsp (0.5 g) black pepper, and refrigerate while you begin the base.
2. In a large heavy skillet or Dutch oven, melt 2 tbsp (30 ml) butter or heat oil over medium heat. Add the flour and whisk constantly to make a light roux; cook until it turns peanut-butter brown, about 4–6 minutes, stirring so it does not burn.
3. Add the chopped onion, bell pepper, and celery (the holy trinity) to the roux and cook, stirring, until vegetables soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more.
4. Stir in the crushed tomatoes and chicken stock to loosen the roux, scraping up any browned bits. Bring to a simmer.
5. Add the sliced okra, Creole seasoning, Worcestershire sauce, cayenne if using, remaining salt, and pepper. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until the okra is tender and the sauce has thickened slightly.
6. Taste and adjust seasoning. Add the shrimp to the skillet, stirring into the hot gravy. Cover and cook 3–5 minutes until the shrimp are opaque and just cooked through.
7. Remove from heat, stir in chopped parsley and sliced green onions. Let sit 1–2 minutes for flavors to meld.
8. Serve the smothered okra and shrimp hot over cooked white rice.