Smothered Okra with Shrimp and Tomatoes
Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s.
The vegetable was quickly adapted for use in many dishes, especially gumbo.
Smothered okra and tomatoes can be eaten alone or made into a side dish by
adding lump crabmeat or shrimp. Many Louisianans make large batches of this dish
to freeze for later use in gumbo.
- 2 quarts fresh okra, sliced*
- 1 pound (71–90 count) shrimp, peeled and deveined
- 3 cups diced tomatoes
- 1/4 cup vegetable oil
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup diced yellow bell peppers
- 1/4 cup minced garlic
- 1/2 cup chicken stock
- salt and cracked black pepper to taste
- granulated garlic to taste
* It is important to select only young and tender okra
for smothering. As season progresses, okra hardens and is no longer prime for
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- In a 4-quart saucepan, heat oil over medium-high heat. Sauté okra, onions,
celery, bell peppers and minced garlic approximately 30 minutes. Stir constantly
until okra stops “stringing."
- Stir in tomatoes and chicken stock, bring to a low boil and cook for
approximately 45 minutes, stirring occasionally.
- Add shrimp and continue to cook for an additional 15–20 minutes.
- Season to taste with salt, pepper and granulated garlic.
Yield: 6–8 servings
Source: a Chef John Folse recipe
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