Southern-Style Smothered Okra with Shrimp

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Experience the rich, bold flavors of the South with this Smothered Okra with Shrimp recipe. Perfectly seasoned with Cajun spices, fresh shrimp, and tender okra, this dish is ideal for a comforting dinner over rice or cornmeal. Its thick, savory sauce makes it a show-stopping meal for family and friends, whether it’s summertime or any season of the year.

Ingredients

• 1 lb fresh okra, sliced into desired pieces
• 5 Roma tomatoes (or 2 extra-large tomatoes), chopped
• 2 lbs large raw shrimp, peeled and deveined
• 1 tbsp garlic paste or 4 garlic cloves, minced
• ½ cup roughly chopped onions
• 1 tsp kosher salt
• ½ tsp coarse black pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 2 tbsp Cajun seasoning
• 2 cups water or low-sodium broth
• 1 tsp ground ginger
• 1 tsp cumin
• 1 tsp red pepper flakes (optional)
• 1 tsp dried basil
• 1 tsp dried parsley
• 3 bay leaves

Instructions

1. Prep Ingredients: Slice the okra, chop the tomatoes, peel and devein the shrimp, and prepare garlic and onions.
2. Cook Shrimp: Heat olive oil in a large saucepan over medium-high heat. Season shrimp with salt and pepper, then cook for 5–6 minutes until lightly pink. Remove shrimp and set aside.
3. Cook Okra: In the same pan, add okra and onions. Cover and cook for 20 minutes, stirring occasionally.
4. Add Flavorings: Mix in tomatoes, tomato paste, Cajun seasoning, garlic, ginger, cumin, red pepper flakes, basil, parsley, and water. Add bay leaves. Reduce heat to medium-low, cover, and cook for 45 minutes, stirring occasionally.
5. Finish with Shrimp: Add the cooked shrimp and cook for another 10–15 minutes. Serve warm over rice or cornmeal.

Pro Tips

• Keep okra whole or in large chunks to minimize sliminess.
• Cook on medium-low heat for even flavor development.
• Caramelize shrimp first to prevent overcooking.
• Add cayenne or pepper flakes for extra heat.
• For a vegetarian version, omit shrimp and increase vegetables.
• Always use fresh ingredients for best flavor.

Why This Recipe Works

• Combines tender okra with juicy shrimp and bold Cajun spices.
• Thick, flavorful sauce perfect for rice or side dishes.
• Easy to prepare but packed with Southern-inspired depth.

Substitutions & Variations

• Replace shrimp with chicken or tofu for variation.
• Use water, vegetable broth, or seafood stock depending on preference.
• Add bok choy, shiitake mushrooms, or scallions for extra texture.
• Adjust spice levels with cayenne or red pepper flakes.

Make-Ahead, Storage & Reheating Guide

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat, stirring occasionally.
• Avoid microwave reheating for best texture; stovetop preserves flavor.

Serving Ideas

• Serve over Haitian white rice, dill rice, or cornmeal (Mais Moulin).
• Pair with gluten-free biscuits or homemade drop biscuits.
• Complement with red beans, Jollof rice, or sautéed greens.

Nutrition (Per Serving Estimate)

• Calories: 312 kcal
• Carbohydrates: 30 g
• Protein: 28 g
• Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 221 mg
• Sodium: 1,344 mg
• Fiber: 9 g
• Sugar: 25 g
• Vitamin C: 13 mg
• Iron: 23 mg

Frequently Asked Questions

Q: How do I prevent okra from being slimy?
A: Cook okra whole, soak in vinegar for 30 minutes before cooking, and avoid overcooking.

Q: Should I cut the tops off okra?
A: Yes, trimming the tops improves texture and taste.

Q: Can I make this dish without shrimp?
A: Absolutely. Simply omit shrimp and add more vegetables for a vegetarian version.

Q: Can I use frozen okra?
A: Yes, but thaw and squeeze out excess liquid to prevent a watery sauce.

This Southern-Style Smothered Okra with Shrimp is a hearty, flavorful dish that brings the taste of the South to your kitchen. With tender shrimp, fresh okra, and a rich, Cajun-inspired sauce, it’s a recipe that’s sure to impress your family and friends. Perfect for dinner or special occasions, it’s a must-try for seafood and vegetable lovers alike.

Smothered Okra with Shrimp

Ovalioekrg

This Southern-style Smothered Okra with Shrimp features tender okra, juicy shrimp, and bold Cajun spices simmered into a rich, savory sauce. Perfect served over rice or cornmeal, it’s a comforting stovetop dish packed with deep Southern and Cajun flavor.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 312 kcal

Equipment

• large saucepan or Dutch oven
• cutting board
• chef’s knife
• wooden spoon
• Measuring cups and spoons

Ingredients

  

• 1 lb fresh okra, sliced into desired pieces
• 5 Roma tomatoes, chopped
• 2 lbs large raw shrimp, peeled and deveined
• 1 tbsp garlic paste (or 4 garlic cloves, minced)
• 0.5 cup onions, roughly chopped
• 1 tsp kosher salt
• 0.5 tsp coarse black pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 2 tbsp Cajun seasoning
• 2 cups water or low-sodium broth
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp red pepper flakes (optional)
• 1 tsp dried basil
• 1 tsp dried parsley
• 3 bay leaves

Instructions

 

• Slice the okra, chop the tomatoes, peel and devein the shrimp, and prepare the garlic and onions.
• Heat olive oil in a large saucepan over medium-high heat. Season shrimp with salt and pepper and cook for 5–6 minutes until lightly pink. Remove and set aside.
• In the same pan, add okra and onions. Cover and cook for about 20 minutes, stirring occasionally.
• Add tomatoes, tomato paste, Cajun seasoning, garlic, ginger, cumin, red pepper flakes, basil, parsley, and water. Add bay leaves and stir well.
• Reduce heat to medium-low, cover, and cook for 45 minutes, stirring occasionally until thick and flavorful.
• Add the cooked shrimp back to the pan and simmer for an additional 10–15 minutes.
• Remove bay leaves and serve warm over rice or cornmeal.

Notes

Cooking the okra low and slow helps reduce sliminess and deepen flavor. For best texture, sauté shrimp separately first and add them back near the end to avoid overcooking.

Keyword cajun shrimp okra, okra shrimp recipe, smothered okra with shrimp, southern okra dish

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