Smothered Okra with Shrimp: A Southern-Creole Comfort Classic

If you’re craving a dish that’s bold, soulful, and deeply comforting, Smothered Okra with Shrimp is a must-have recipe in your Southern cooking lineup. This beloved dish roots itself in Creole and Southern traditions, bringing together tender stewed okra, juicy shrimp, aromatic vegetables, and seasonings that blend into a thick, rich, flavorful stew. It’s the kind of food that warms the body and the spirit — hearty enough to serve as a full meal and versatile enough to pair with rice, grits, cornbread, or even crusty bread.

Smothered okra is a staple in many Southern homes, often handed down across generations. When shrimp is added, the dish becomes a luxurious yet rustic one-pot meal that celebrates the bounty of the Gulf Coast. The flavors are warm, aromatic, and unmistakably comforting.

Whether you grew up with this recipe or you’re trying it for the first time, this detailed guide will help you create a skillet full of smothered okra and shrimp that tastes like it came straight out of a Louisiana kitchen.

Ingredients

For the Smothered Okra

• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb fresh okra, sliced
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp Creole seasoning
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for sautéing)

For Serving

• Cooked white rice
• Sliced green onions
• Hot sauce (optional)

Instructions

Step 1: Prep the Shrimp

Season shrimp with paprika, garlic powder, salt, and black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Cook shrimp 1–2 minutes per side until just pink. Remove and set aside.

Step 2: Sauté the Aromatics

In a large pot or deep skillet, heat olive oil and butter over medium heat.
Add onion, bell pepper, and celery. Cook 4–5 minutes until softened.
Add garlic and sauté 30 seconds more.

Step 3: Add the Okra

Add sliced okra and cook 8–10 minutes, stirring occasionally, until okra starts to soften and the “slimy” texture reduces.

Step 4: Build the Sauce

Add diced tomatoes, chicken broth, smoked paprika, Creole seasoning, thyme, black pepper, and salt.
Stir well and bring to a gentle simmer.

Step 5: Smother and Simmer

Reduce heat to medium-low.
Cover and cook for 25–30 minutes, stirring occasionally, until okra is tender and the stew thickens.

Step 6: Add the Shrimp

Stir the cooked shrimp into the okra mixture.
Simmer for 5 more minutes to warm the shrimp and blend flavors.

Step 7: Serve

Serve hot over white rice and garnish with sliced green onions.
Optional: Add hot sauce for a spicy kick.

Smothered Okra with Shrimp

A rich, Southern-Creole inspired dish featuring tender smothered okra, sautéed shrimp, and aromatic vegetables simmered into a hearty stew.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 bowls

Course: Main Dish, Stew

Cuisine: Creole, Southern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Smothered Okra

• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb fresh okra sliced
• 1 onion chopped
• 1 green bell pepper diced
• 2 celery stalks chopped
• 4 cloves garlic minced
• 14 oz diced tomatoes canned
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp Creole seasoning
• 0.5 tsp thyme
• 0.5 tsp black pepper
• 0.5 tsp salt adjust to taste

Shrimp

• 1 lb shrimp peeled and deveined
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil for sautéing shrimp

Equipment

• Large skillet
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Season shrimp with paprika, garlic powder, salt, and pepper.
2. Sear shrimp in olive oil for 1–2 minutes per side and set aside.
3. Heat olive oil and butter in a skillet and sauté onions, bell pepper, and celery.
4. Add garlic and cook until fragrant.
5. Add sliced okra and cook until softened.
6. Stir in tomatoes, broth, smoked paprika, Creole seasoning, thyme, salt, and pepper.
7. Simmer covered for 25–30 minutes until thickened and tender.
8. Stir in cooked shrimp and simmer 5 more minutes.
9. Serve hot over rice and garnish with green onions.

Notes

Serve with hot sauce for extra heat.

Tips for the Best Smothered Okra with Shrimp

Use fresh okra if possible.
Fresh okra yields the best texture and reduces gumminess during cooking.

Don’t rush the simmer.
Smothering means low and slow — it allows vegetables to meld and flavors deepen.

Sear shrimp separately.
Shrimp overcooks fast, so cooking it first ensures tenderness.

Balance acidity.
Tomatoes brighten the dish and balance okra’s earthy flavor.

Variations

Spicy Cajun Style:
Add cayenne or sliced andouille sausage.

Tomato-Free Version:
Skip tomatoes and add extra broth + a little lemon juice.

Gumbo-Inspired Version:
Stir in a light roux for a thicker gravy-style sauce.

Low-Carb Option:
Serve over cauliflower rice instead of white rice.

Serving Suggestions

• Ladle over fluffy white rice.
• Serve with skillet cornbread or buttery Texas toast.
• Add coleslaw for crunch and freshness.
• Pair with iced tea or sweet tea for a true Southern meal.

Cultural Background

This recipe draws inspiration from Creole and Southern heritage, where smothered dishes are common. “Smothered” cooking typically means slow cooking vegetables or meats in a small amount of liquid until tender and deeply flavorful. Okra, which arrived in the Americas through African influence, became a staple ingredient in Southern and Creole cuisine due to its hearty texture and ability to thicken stews.

Shrimp, widely available along the Gulf Coast, blends naturally with okra to create a dish packed with local flavor and historical depth. Smothered Okra with Shrimp reflects the blending of African, French, Caribbean, and Southern culinary influences — the hallmark of Creole cooking.