I had the urge the other night to make some sort of dish with shrimp, to use up some shrimp broth in my freezer. I had a pound of shrimp, and also some frozen okra on hand, so I figured that was just screaming to go Cajun or Creole (Let the good times roll with Shrimp Creole!). So here’s my version of Cajun Shrimp and Okra. It’s pretty simple to make, the colors are beautiful, it’s healthy, and you’ll love it. Trust me! Feel free to play around with the spices on this one to punch it up even more.
Cajun Shrimp and Okra
- 1 lb shrimp, peeled and deveined.**
- 2 cups sliced okra (I used frozen, but fresh would be great too)
- 1 can diced tomatoes
- 1 onion, diced
- 1 c celery, diced
- 1 c red bell pepper, diced.
- olive oil
- 1-2 cups shrimp broth
- salt, pepper, and cayenne, to taste
- 1 teas thyme
- 1 teas garlic
- 1 bay leaf
Serve over 3 cups cooked rice
Begin preparing your rice.
Drizzle olive oil in large skillet. Saute your shrimp for about 2 minutes on each side, or until the outside turns pink. Remove from pan.
Drizzle olive oil, and add onion, bell pepper, and celery. Cook over medium heat until softened.
Add ~2 T more olive oil, stirring, and when hot, shake on ~ 2 tablespoon of flour, and stir to make a quick roux. Cook over med heat for 1 minute, stirring, then add can of tomatoes, 1 cup shrimp broth, thyme, garlic, and bay leaves. Add frozen okra.
Cook for at least 15 minutes over medium low (it wouldn’t hurt to go longer for the flavors to meld – say 30+ minutes). Taste, and add salt, pepper and cayenne.
Add additional broth if necessary for consistency.
Add shrimp and cook for 5 minutes more.
Serve over hot cooked rice.
Garnish with fresh thyme or green onions if desired.
Perfect with just a side salad, and maybe some crusty french bread!
*by serves 3-4 I mean that it served two hungry adults, + 1 picky child, with leftovers for husband’s lunch the next day.
**use the shells to make shrimp broth for next time!