This Smothered Okra with Shrimp and Sausage recipe perfectly balances bold Creole flavors with nutritious ingredients, making it an irresistible meal for any day.
The combination of shrimp and sausage provides a robust protein punch, supporting muscle health and keeping you full longer.
Okra adds a generous dose of dietary fiber, aiding digestion and promoting heart health, while the tomato-based sauce offers a rich source of antioxidants like lycopene.
This dish is low in carbohydrates but packed with wholesome fats and essential vitamins, striking a healthy yet indulgent balance.
Its straightforward preparation, with a simmer-and-serve style, makes it ideal for busy weeknights or meal prepping for the week.
The dish’s layered flavors develop as it cooks, delivering a comforting, satisfying experience that pairs beautifully with a simple bowl of rice.
Must-Have Tools for Perfect Results
Nonstick Skillet
Essential for sautéing okra and sausage evenly without sticking, this versatile pan is a staple for any kitchen, ensuring easy cleanup and consistent browning.
Chef’s Knife
A sharp, durable chef’s knife makes quick work of slicing sausage, dicing onions, and prepping garlic, streamlining your cooking process and ensuring uniform cuts.
Wooden Spoon
Perfect for stirring the tomato paste and simmering the sauce, a wooden spoon won’t scratch your cookware and provides excellent control over mixing thick ingredients.
Measuring Cups and Spoons
Accuracy matters for seasoning and liquid measurements; these tools guarantee balanced flavors every time and make recipe replication effortless.
Large Pot or Dutch Oven
Ideal for combining all ingredients and simmering the dish, this cookware distributes heat evenly for perfect cooking results a
Healthy Creole Shrimp and Okra Stew
Ingredients
Equipment
Method
- Prepare and De-Slime the Okra: Start by heating the oil in a large pot or Dutch oven over medium heat. Add the sliced okra along with a splash of vinegar, which helps reduce the natural slime. Sauté the okra, stirring occasionally, until you notice the slime dissipating and the okra starts to soften—this usually takes about 8-10 minutes. Once done, remove the okra from the pot and set aside.
- Sauté the Aromatics and Sausage: In the same pot, add the diced onion and cook until translucent and fragrant, about 4-5 minutes. Then add the sliced andouille sausage, stirring occasionally, and cook until browned on all sides, about 7-8 minutes. Once the sausage is nicely browned, remove it from the pot and set it aside with the okra.
- Build the Tomato Base: Reduce the heat slightly and add the minced garlic to the pot. Stir frequently and cook until the garlic is fragrant but not burnt, about 1 minute. Next, add the tomato paste and toast it by stirring continuously for 2-3 minutes—this enhances its flavor.Pour in the diced tomatoes and tomato sauce, stirring to combine everything into a rich, thick sauce.
- Return Ingredients and Season: Add the browned sausage and sautéed okra back into the pot. Sprinkle in the garlic powder, Italian seasoning, Cajun seasoning, black pepper, and salt to taste. Pour in the chicken broth, stir well, and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low to let the flavors meld while the okra tenderizes.
- Marinate and Add the Shrimp: While the sauce simmers, prepare the shrimp by deveining them and tossing them with a pinch of the seasoning blend used earlier.Place the shrimp in the fridge to marinate for about 30 minutes. After the okra has become tender, gently stir the shrimp into the pot. Cook until the shrimp turn pink and opaque, approximately 4-5 minutes.
- Final Touch and Serve: Once the shrimp are cooked through, remove the pot from heat. Taste and adjust seasoning if needed. Serve the smothered okra with shrimp and sausage hot over a bed of steamed rice or your favorite grain, and enjoy a hearty, flavorful meal.
Notes
- De-sliming okra with vinegar helps reduce the mucilaginous texture, making the dish more enjoyable.
- If you prefer less spice, adjust the Cajun seasoning to your taste.
- Use fresh or frozen shrimp—just be sure to thaw frozen shrimp completely before marinating.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat well.
- For a vegetarian version, substitute sausage and shrimp with smoked tofu or tempeh and vegetable broth.
Chef’s Secrets for Flavor Mastery
To elevate your smothered okra with shrimp and sausage, start by properly de-sliming the okra using vinegar and sautéing it slowly.
This step reduces the natural mucilage and prevents a gummy texture.
Toasting the tomato paste before adding liquids is another essential tip—it intensifies the sauce’s depth and adds a subtle umami note.
Don’t rush the sausage browning; well-caramelized sausage contributes smoky, rich flavors that infuse the entire dish.
When seasoning, layering your spices in stages—adding some early during cooking and some before adding the shrimp—helps build complexity.
Finally, marinate the shrimp to allow the seasoning to penetrate, ensuring they’re juicy and flavorful.
These little touches turn a simple dish into a soulful Creole masterpiece.
Serving Suggestions to Impress Guests
This hearty Creole stew shines best when served over a bed of fluffy white rice or creamy grits, which soak up the luscious sauce beautifully.
For a lighter option, consider cauliflower rice or quinoa to add a nutritional boost.
Complement the dish with a crisp side salad dressed in a tangy vinaigrette to balance the richness. Cornbread or crusty French bread are fantastic for mopping up any leftover sauce.
For beverages, a chilled white wine like Sauvignon Blanc or a light beer pairs perfectly with the smoky and spicy notes.
Garnish with freshly chopped parsley or green onions to add freshness and a pop of color.
Storage Tips for Best Freshness
Store leftovers promptly in an airtight container and refrigerate for up to three days.
Reheat gently over low heat on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
Avoid freezing if possible, as the texture of okra can become mushy upon thawing, but if you must freeze, do so before adding the shrimp and sausage, then add them fresh when reheating.
For meal prep, keep components separate—cook the okra and sauce, then add freshly cooked shrimp and sausage at serving time to maintain the best texture and flavor.
Frequently Asked Questions Answered Clearly
1. How do I reduce okra slime effectively?
Using a splash of vinegar while sautéing and cooking over medium heat helps break down the mucilage, significantly reducing slime.
2. Can I use other types of sausage?
Yes, smoked sausage or chorizo can be great substitutes, but andouille is preferred for its authentic smoky Creole flavor.
3. Is this recipe spicy?
The Cajun seasoning adds moderate heat, but you can adjust it up or down to suit your taste by adding more or less.
4. Can I make this gluten-free?
Absolutely! All the ingredients are naturally gluten-free, just ensure your chicken broth and sausage are gluten-free certified.
5. What’s the best way to devein shrimp quickly?
Using a small paring knife or shrimp deveiner tool, make a shallow cut along the back and gently lift out the vein—it’s a quick process once you get the hang of it.
This recipe has been adapted and simplified from the original version by thatsdashavu. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.