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.