Southern Okra and Tomatoes with Shrimp
You’ll love the southern okra and tomatoes with shrimp recipe. This is about as Louisiana as it gets. This recipe is a lot like shrimp creole. You’ll start out by sautéing your holy trinity, then you’ll add in your okra and few cans of tomatoes. Let that simmer down and then in a separate skillet, sauté some shrimp in butter and Cajun seasonings. Add it all together and you’ll have the most delicious comfort food there is.
Equipment
- Large Skillet
- Small Skillet
- Kitchen Knife
- Can Opener
- Spatula or Spoon
- Colander
Ingredients
- 1 Chopped Yellow Onion
- 1 Chopped Green Bell Pepper
- 2 Chopped Celery Sticks
- 24 oz Frozen Cut Okra
- 28 oz Can of Petite Diced Tomatoes
- 14 oz Can of Rotel Tomatoes with Green Chiles
- 4-6 tbsp Butter
- 1 lb Medium Shrimp
Seasonings
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Cajun Seasonings
- Old Bay
Instructions
- In a large skillet, add chopped celery, bell pepper and onion with 2 tablespoons of butter on medium heat. Sauté for several minutes until vegetables are tender.
- Run water over your frozen okra in a colander in a sick to defrost. Make sure all the water is drained and add it to your skillet. Add in some salt, pepper, garlic and onion powder. I would say about a halt to a teaspoon each. Stir and sauté until okra starts to become tender.
- Add your can of tomatoes and your can of Rotel tomatoes to the skillet. Let them all simmer on medium to low heat.
- While your okra and tomatoes are simmering, add your shrimp and about a half stick of butter to a separate skillet. Add in about 1 and a half tablespoons of Cajun seasonings and a teaspoon of Old Bay. Cook until shrimp and fully cooked.
- Add the whole skillet of shrimp and butter to the okra and tomatoes. Stir well and let it simmer for about 5 minutes to come together. Serve and enjoy!
