Smothered Okra Wth Shrimp Recipes

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SMOTHERED OKRA WITH SHRIMP--SLOW COOKER



Smothered Okra With Shrimp--Slow Cooker image

This was just published today in the New Orleans Time Picayune. Sliced smoked sausage or cubed, cooked boneless chicken can be used instead of, or in addition to, the shrimp.

Provided by gailanng

Categories     One Dish Meal

Time 3h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
3 cups chopped onions
1/2 cup chopped celery
3/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 teaspoon flour
1 tablespoon minced garlic
1 bay leaf, crushed
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth or 1/2 cup water
2 lbs sliced okra, fresh or 2 lbs frozen okra
1 lb peeled deveined shrimp, about 50-60 count

Steps:

  • Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
  • Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
  • Serve over steamed rice.

Nutrition Facts : Calories 371.3, Fat 15.3, SaturatedFat 2.2, Cholesterol 142.9, Sodium 1118.4, Carbohydrate 35.2, Fiber 11.1, Sugar 11.1, Protein 22.6

SMOTHERED OKRA WTH SHRIMP



Smothered Okra Wth Shrimp image

A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get.

Provided by Busters friend

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 quarts okra, fresh sliced
1/2 cup tomato paste
1/2 cup oil
2 cups tomatoes (fresh Creole)
1 cup onion, chopped
1 lb shrimp (peeled and deveined)
1/2 cup bell pepper, chopped
1/2 lb smoked sausage
1 cup celery
1/2 cup shrimp stock
1/4 cup garlic, diced
thyme, fresh, to taste
cayenne, to taste
salt, pinch

Steps:

  • In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
  • In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,.
  • celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,.
  • thyme and tomato paste, and tomato puree, stirring constantly.
  • Add shrimp stock and tomato puree. Bring to a low boil, then add okra and.
  • cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.

Nutrition Facts : Calories 477.4, Fat 31.5, SaturatedFat 7, Cholesterol 173, Sodium 939.7, Carbohydrate 22.3, Fiber 6.9, Sugar 7.6, Protein 29.2

EASY CREOLE OKRA AND SHRIMP



Easy Creole Okra and Shrimp image

This recipe is quick easy and delicious. Spoon over white rice and enjoy.

Provided by jrchef

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g

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