Cajun
Smothered Okra and Tomatoes with Shrimp
Long, slow 'smothering' tames okra's slipperiness and concentrates its flavor. It's a summertime Cajun kitchen favorite when okra and tomatoes come in at the same time.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Makes
- 4 servings
My Sassy Southern Recipes
Smothered Okra and Tomatoes with Shrimp
Prep 20 min · Cook 50 min · Total 1 hr 10 min · Makes 4 servings
Ingredients
- 3 tbspbacon fat or vegetable oil
- 1 ½ lbfresh okra, sliced ½ inch thick
- 1onion, diced
- ½green bell pepper, diced
- 1celery rib, diced
- 3 clovesgarlic, minced
- 1 can (14.5 oz)diced tomatoes
- 1 tspCajun seasoning
- 1 lbmedium shrimp, peeled and deveined
- salt, pepper and hot sauce, to taste
- cooked rice, for serving
Instructions
- 1
Heat fat in a heavy pot over medium. Add okra and cook 15 minutes, stirring often, until it stops looking slick.
- 2
Add onion, bell pepper and celery; cook 8 minutes. Add garlic for 1 minute.
- 3
Add tomatoes and Cajun seasoning. Cover and cook on low 20 minutes, stirring occasionally.
- 4
Add shrimp and cook 4–5 minutes until opaque. Season and serve over rice.
Cooking notes
- Frozen sliced okra works; skip thawing and add a few extra minutes in step 1.
Serving suggestions
Serve over rice or alongside fried fish or pork chops.
Storage
Refrigerate up to 2 days.
Reheating
Reheat over low heat until steaming hot.
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