Classic Smothered Okra with Shrimp and Tomatoes
This classic Southern dish features tender okra and succulent shrimp "smothered" in a rich, flavorful tomato-based sauce. Perfect as a main course, it's a comforting meal that's easy to make.
Equipment
- Large, heavy-bottomed pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil or vegetable oil (or bacon fat)
- 1 large onion diced
- 2 celery stalks diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 lb fresh okra washed and sliced into ½-inch rounds (or 1 lb frozen, cut okra)
- 1 can diced or crushed tomatoes 28 oz
- 1 cup chicken broth or vegetable broth
- 1 tbsp Cajun or Creole seasoning blend salt-free if preferred
- 1 bay leaf
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- sugar pinch (to balance tomato acidity)
- hot sauce or cayenne pepper for a kick
- 1 lb medium or large shrimp peeled and deveined (fresh or frozen, thawed)
- Fresh parsley or cilantro chopped (for garnish, optional)
Instructions
Preparation
- Dice the onion, celery, and bell pepper, and mince the garlic. Wash and slice fresh okra into ½-inch rounds, or prepare frozen okra; peel and devein the shrimp.
Cooking
- Heat oil in a large pot over medium heat, then sauté the diced onion, celery, and bell pepper for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced okra to the pot and cook, stirring frequently, for 8-10 minutes to reduce sliminess and deepen flavor.
- Stir in the diced tomatoes, broth, Cajun/Creole seasoning, salt, pepper, and bay leaf; add a pinch of sugar if needed to balance acidity.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and smother for 20-30 minutes until okra is tender and sauce thickens, stirring occasionally.
- Increase heat to medium-low, add the shrimp, and cook gently for 3-5 minutes until pink and opaque, being careful not to overcook.
- Remove the bay leaf, then taste and adjust seasonings as desired, adding more salt, pepper, Cajun seasoning, or hot sauce for extra heat.
- Ladle into bowls and garnish with fresh parsley or cilantro, if desired.
Notes
To enhance the flavor, consider using bacon fat instead of oil for sautéing the vegetables. For spicier results, increase the amount of hot sauce or cayenne pepper to taste. This dish pairs wonderfully with rice or crusty bread for soaking up the delicious sauce.