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Jessica T. Brown

Healthy Creole Shrimp and Okra Stew

A savory Creole-inspired stew featuring tender okra, succulent shrimp, and smoky sausage simmered in a rich tomato sauce—perfect over rice for a hearty and flavorful dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dinner, Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz Okra deslimed
  • 1 lb Shrimp deveined
  • 12 oz Andouille Sausage sliced
  • 2 tbsp Oil
  • 1 tbsp Vinegar
  • 2 cups Chicken Broth
  • 1 Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 16 oz Diced Tomatoes
  • 8 oz Tomato Sauce
  • 2 tbsp Garlic Powder
  • 1 tbsp Italian Seasoning
  • ½ tbsp Cajun Seasoning
  • ½ tsp Black Pepper
  • Salt and Pepper to taste

Equipment

  • 1 Nonstick Skillet
  • 1 Chef’s Knife
  • 1 Wooden Spoon
  • Measuring cups and spoons
  • 1 Large Pot or Dutch Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.