Shrimp and Okra Stew
It has been raining nonstop in southern California and we are all stuck inside binging tv shows and eating. This weather has me in comfort food mood so I've been digging in freezer and pantry to see what dishes I can create. As a native of New Orleans I always have shrimp and okra in my arsenal so I decided to make a hearty stew. My grocery delivery accidentally gave me more jalapeños than I ordered so threw those in as well and made it a spicy shrimp and okra stew!
The base of the stew is pureed San Marzano tomatoes, the favorite and only tomatoes I eat. As a true Cajun I had to include the holy trinity - onions, bell peppers and celery.
You can use fresh or frozen okra, they both work great in this recipe. I also love me some big shrimps so go for the largest you can find to add to the stew.
How to make Shrimp and Okra Stew
Heat olive oil in a large heavy pot or dutch oven over medium heat. Add in the holy trinity and cook for 5 minutes or until vegetables are tender. Stir in the garlic and cook for another minute or until fragrant.
Add in pureed tomatoes, okra, and stock, and stir to combine with the holy trinity. Sprinkle in Tony's seasoning and Italian seasoning and stir into the sauce. Cover and let simmer on low for 15-20 minutes until flavors meld and sauce reduces.
Season shrimp with Tony's seasoning and paprika and set aside. In a separate skillet, heat olive oil over medium heat. Once hot add in jalapeños and sauté for 2 minutes. Add shrimp to skillet and arrange in a single layer. Let cook untouched for 2 minutes. Then, stir shrimp to combine with the jalapeños and oil for about another minute.
Pour entire contents of the skillet into the stew pot and stir into the sauce. Let stew sit on low for another 5 minutes. Taste and adjust seasoning as needed
Serve over rice, mashed potatoes or enjoy as is. I ate mine with brown rice because I'm trying to start the new year off right :).
- 1 pound large srhimp (peeled and deveined)
- 1 onion (chopped)
- 1 bell pepper (chopped)
- 2 sticks celery (chopped)
- 3 cloves garlic (minced)
- 2 cups pureed tomatoes
- 1 cup fresh or frozen okra
- 1/2 cup sliced jalapeños (or more if you like)
- 1 cup seafood or chicken stock
- chopped green onions (for garnish)
- Tony Chachere's Creole Seasoning (to taste)
- Italian seasoning (to taste)
- paprika (to taste)
Heat olive oil in a large heavy pot or dutch oven over medium heat. Add in the holy trinity and cook for 5 minutes or until vegetables are tender. Stir in the garlic and cook for another minute or until fragrant.
Add in pureed tomatoes, okra, and stock, and stir to combine with the holy trinity. Sprinkle in Tony's seasoning and Italian seasoning and stir into the sauce. Cover and let simmer on low for 15-20 minutes until flavors meld and sauce reduces.
Season shrimp with Tony's seasoning and paprika and set aside. In a separate skillet, heat olive oil over medium heat. Once hot add in jalapeños and sauté for 2 minutes. Add shrimp to skillet and arrange in a single layer. Let cook untouched for 2 minutes. Then, stir shrimp to combine with the jalapeños and oil for about another minute.
Pour entire contents of the skillet into the stew pot and stir into the sauce. Let stew sit on low for another 5 minutes. Taste and adjust seasoning as needed
Serve over rice, mashed potatoes or enjoy as is. I ate mine with brown rice because I'm trying to start the new year off right :).
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!