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This Shrimp and Okra Stew beautifully transforms a humble Southern ingredient into a rich, comforting dish that’s perfect for everyday meals.
The recipe’s appeal lies in its balance of flavors—from the smoky depth of double-smoked bacon to the fresh brightness of herbs and the tender, succulent shrimp.
Okra, often overlooked due to its texture, shines here with slow cooking that mellows its signature gelatinous quality, making it a fiber-rich vegetable that aids digestion and provides a good dose of antioxidants.
Paired with jasmine rice, this stew is a balanced, satisfying meal that’s high in lean protein from shrimp and healthy fats from butter and bacon fat.
The moderate spice level and fresh tomatoes round it out with vitamins and antioxidants, while being naturally low in carbs and gluten-free.
Quick to prepare and packed with hearty, nourishing ingredients, this stew is an excellent option for weeknight dinners or meal prep, delivering both comfort and nutrition with minimal fuss.
Must-Have Tools for Perfect Results
Enameled Dutch Oven
Ideal for cooking jasmine rice evenly, this heavy-bottomed pot ensures gentle heat distribution and prevents sticking, making it an indispensable tool for perfectly fluffy rice every time. Its versatility extends to soups, stews, and braises, offering excellent durability for any home kitchen.
12-Inch Cast Iron Skillet
Perfect for rendering bacon fat and slow-cooking okra, a cast iron skillet provides superior heat retention and even cooking, enhancing flavor development. Its ability to go from stovetop to oven adds versatility for countless recipes.
Sharp Chef’s Knife
Essential for slicing okra thinly and chopping herbs with precision, a high-quality chef’s knife speeds up prep and ensures consistent cuts, improving both cooking time and presentation.
Measuring Cups and Spoons
Accuracy in seasoning and ingredient quantities makes a difference in flavor balance. These tools help achieve consistent, delicious results with every cooking session.
Wooden Spoon
Gentle on cookware and perfect for stirring the stew without scratching surfaces, a wooden spoon offers control and comfort during cooking, a must-have for any kitchen.
Creole Shrimp and Okra Stew
Equipment
- 1 Enameled Dutch Oven (3 ½ quart)
- 1 12-inch Cast Iron Skillet
- 1 Sharp Chef’s Knife
- Measuring cups and spoons set
- 1 Wooden Spoon
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 cups fresh okra trimmed and thinly sliced (about 1/8-inch thick)
- 2 ounces double-smoked bacon diced
- ½ teaspoon red pepper flakes
- 1 tablespoon garlic thinly sliced
- 2 to 3 medium tomatoes peeled and roughly crushed (reserve juices; add water to total 2 cups liquid)
- 1 teaspoon fresh or dried thyme finely minced
- 2 teaspoons fresh flat-leaf parsley chopped
- 3 tablespoons unsalted butter
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- 1 tablespoon unsalted butter for rice cooking
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Your Ingredients: Begin by thoroughly washing and prepping all ingredients. Peel and devein the shrimp if not already done. Trim the okra stems and slice the pods thinly. Dice the bacon and mince the herbs. Peel the tomatoes and crush them by hand, keeping the juices. Set all aside so you have everything ready to go.
- Cook the Jasmine Rice: In a heavy-bottomed 3.5-quart enameled Dutch oven, combine jasmine rice, 1 tablespoon unsalted butter, and a bay leaf if available. Pour in 2 1/4 cups water. Bring to a boil over high heat, then immediately reduce the heat to the lowest simmer setting. Cover the pot tightly and let the rice cook gently for 15 minutes without lifting the lid. Afterward, turn off the heat and allow the rice to steam undisturbed for another 20 minutes to fully absorb moisture and become fluffy.
- Render Bacon Fat and Sauté Okra: While the rice cooks, heat a 12-inch cast iron skillet over medium heat. Add the diced bacon and cook slowly to render the fat, stirring occasionally, until the bacon pieces are crisp and the fat has melted. Add the sliced okra to the skillet. Season with salt and pepper and stir gently as the okra cooks. Allow the characteristic gelatinous texture to develop and then gradually reduce as the okra softens, stirring occasionally, about 7-8 minutes.
- Add Aromatics and Spice: Stir in the thinly sliced garlic and red pepper flakes. Continue cooking until the garlic becomes fragrant and lightly golden, about 1-2 minutes, taking care not to burn it.
- Incorporate Butter and Shrimp: Add 3 tablespoons of unsalted butter to the pan and let it melt fully, enriching the base of your stew. Then, add the raw shrimp and cook until they turn pink and opaque, approximately 3-4 minutes, stirring gently to ensure even cooking.
- Combine Tomatoes and Herbs: Pour in the crushed tomatoes with their juices and stir everything together. Taste and adjust seasoning with salt and pepper as needed. Sprinkle in the minced thyme and half of the chopped parsley. Let the stew simmer gently for about 10 minutes to allow the flavors to meld and the shrimp to finish cooking.
- Final Touch and Serve: Remove the skillet from heat and stir in the remaining parsley for a fresh pop of color and flavor. Spoon generous portions of the shrimp and okra stew over warm jasmine rice. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- Okra Texture Tip: Don’t be afraid of okra’s natural gelatinous quality; slow cooking helps mellow this, creating a luscious stew texture. If you prefer less slime, slice okra thicker or briefly soak it in vinegar before cooking.
- Shrimp Variations: Use fresh or frozen shrimp, just adjust cooking time slightly. Overcooking shrimp will make it tough, so watch for the pink color.
- Rice Cooking: Avoid lifting the lid during rice cooking to keep steam trapped, ensuring fluffy rice. If you don’t have a Dutch oven, a heavy saucepan with a tight lid works as well.
- Bacon Choice: Double-smoked bacon adds a deeper smoky flavor, but regular smoked bacon or pancetta will also be delicious.
- Make it Gluten-Free: This recipe is naturally gluten-free when using gluten-free bacon and rice, making it great for those with sensitivities.
Chef’s Secrets to Perfect Flavor
Mastering this shrimp and okra stew starts with building layers of flavor.
Rendering the bacon slowly over medium heat allows the fat to release fully, which becomes the flavor base for the okra and shrimp.
Don’t rush the okra cooking—it needs time to soften and release its natural gelatinous texture, which thickens the stew beautifully.
When cooking the jasmine rice, keep the heat low and avoid lifting the lid to ensure perfectly fluffy grains.
Using fresh herbs like thyme and parsley brightens the dish, so add half early for infusion and save the rest for a fresh finish.
For an even deeper smoky flavor, double-smoked bacon is ideal, but regular smoked bacon or pancetta work well too.
Lastly, always taste and adjust seasoning before serving to balance the acidity from tomatoes and heat from red pepper flakes.
Serving Suggestions to Impress Guests
This shrimp and okra stew is hearty and flavorful enough to serve as a satisfying main dish on its own.
For a complete meal, pair it with a crisp green salad dressed in a light vinaigrette or roasted seasonal vegetables like asparagus or carrots.
Cornbread or crusty artisan bread on the side is perfect for soaking up the rich tomato and bacon-infused broth.
For a refreshing beverage, try a chilled white wine such as Sauvignon Blanc or a light lager beer to complement the smokiness and spice.
This stew also makes an excellent meal prep option—serve over rice or creamy grits and add a sprinkle of fresh herbs just before reheating for a fresh taste.
Storage Tips for Freshness and Flavor
Leftover shrimp and okra stew keeps well in the refrigerator for up to three days.
Store it in an airtight container to maintain moisture and prevent odors from spreading.
When reheating, warm gently on the stovetop over low heat or in the microwave at short intervals to avoid overcooking the shrimp and drying out the okra.
If you plan to freeze the stew, remove the rice before freezing as it can become mushy.
Freeze the stew itself in a freezer-safe container for up to two months.
Thaw overnight in the refrigerator before reheating, and add freshly cooked rice or bread on the side when serving to restore the perfect texture.
Frequently Asked Questions About Recipe
Q1: Can I use frozen shrimp for this stew?
Absolutely! Frozen shrimp works well—just thaw them thoroughly before cooking. Adjust cooking time slightly to avoid overcooking and toughening the shrimp.
Q2: How do I reduce okra’s sliminess?
Slicing okra thicker and cooking it slowly helps reduce the gelatinous texture. Some also recommend soaking okra in vinegar for 30 minutes before cooking to minimize slime.
Q3: Can I substitute the rice?
Yes, you can substitute jasmine rice with basmati, brown rice, or even creamy grits depending on your preference. Just adjust cooking times accordingly.
Q4: What if I don’t eat pork?
You can omit bacon and instead sauté okra in olive oil or butter. Adding smoked paprika or a dash of liquid smoke can replicate some smoky flavor.
Q5: Is this recipe gluten-free?
Yes, naturally gluten-free when using gluten-free bacon and rice. Always check labels to confirm no hidden gluten in processed ingredients.
This recipe is inspired by food52.com and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.