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Creole Shrimp and Okra Stew

Ruth M. MoranRuth M. Moran
A flavorful, smoky shrimp and okra stew simmered with fresh tomatoes and herbs, served over buttery jasmine rice. Perfect for those new to okra or anyone craving a hearty, healthy Southern-inspired meal.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun, Comfort Food, Southern
Servings 6

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.
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