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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
Cook Time 40 minutes
Total Time 55 minutes
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.