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Southern Smothered Okra with Shrimp

A one-pot Southern classic where okra and shrimp are slow-cooked with tomatoes and the Holy Trinity until tender and full of flavor, served over rice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 320

Ingredients
  

Main Ingredients
  • 1.5 pounds fresh okra stems trimmed, sliced into 1/2-inch rounds
  • 1 pound large raw shrimp peeled and deveined
  • 4 slices thick-cut bacon chopped
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • 1 cup chicken or vegetable broth
Seasonings & Sauces
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper or to taste
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce like Crystal or Tabasco
  • Salt and freshly ground black pepper to taste
For Serving
  • 3 tbsp chopped fresh parsley for garnish
  • Cooked white rice for serving

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Cutting board
  • Chef’s knife
  • Measuring Spoons and Cups

Method
 

  1. Prep all ingredients: slice okra, dice onion, bell pepper, and celery, mince garlic, and chop bacon. Pat shrimp dry and season lightly with salt and pepper.
  2. In a large Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  3. Increase heat to medium-high. Add okra to the bacon fat and sauté for 8-10 minutes until bright green and slightly browned. Remove okra and set aside with the bacon.
  4. In the same pot, add the onion, bell pepper, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
  5. Stir in tomato paste and cook for 1 minute. Add diced tomatoes, broth, Worcestershire, hot sauce, smoked paprika, thyme, cayenne, bay leaves, salt, and pepper. Scrape the bottom of the pot.
  6. Bring to a simmer, then cover, reduce heat to low, and cook for 20 minutes.
  7. Stir the sautéed okra back into the pot. Cover and continue to cook on low for 15-20 minutes, until okra is tender and sauce has thickened.
  8. Uncover, increase heat to medium. Add shrimp and cook for 3-5 minutes, until pink, opaque, and curled.
  9. Remove from heat. Discard bay leaves. Stir in half the reserved bacon and half the parsley. Adjust seasoning.
  10. Serve immediately over hot white rice, garnished with remaining bacon and parsley.

Notes

The initial sauté of the okra is crucial for reducing sliminess. For a spicier dish, increase the cayenne pepper or add a pinch of red pepper flakes with the seasonings. Leftovers reheat wonderfully.