Smothered Okra with Shrimp
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.
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.