Smothered Okra with Shrimp

As a young child, there was a few things that I would not eat regardless of how much cake you’d promise after dinner but okra wasn’t one of them. My earliest memory of okra was fried okra from Church’s Chicken. I would eat all the okra then eat my chicken, I loved them so much.  When I was about 8 or 9 years old my grandmother blessed me with a bowl of her smothered okra for the first time.

*Moment of silence. * Thank You Grandma!

 

I’ve eaten a lot of okra in my days so I know there’s several ways to cook it wrong. Let me give you a few quick tips on how to make the perfect okra.

  • Deep frying your okra is the fastest and best way to remove the slime.
  • Always cut your okra in uniform size.
  • The more you cut okra the more slime that’s released.

 

smothered-okra-with-shrimp

I’m grateful that I’ve never had a slimy okra experience like most have and that’s a true testament to how my grandmother prepares her okra. She wholeheartedly stands by her 30 minute oven baking technique to remove the slime. On another note my mother trick is add some vinegar to the okra while cooking to cut the slime. I had to put my own personal touch on it and deep fry the okra. By the time my grandmother would have finished removing the slime from her okra. My okra would’ve been done and I would be sitting on the porch drinking some southern wine, a.k.a. sweet tea.

 

Print
Smothered Okra with Shrimp
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
My grandmother is famous for her smothered okra, this is my saying thank you for the pots of her okra I’ve ate over the years.
Servings: 6
Author: Kenneth Temple
Ingredients
  • Prep:
  • 2/3 cup canola oil , plus more if needed
  • 2 pound ’s small okra , sliced 1/4 inch, tops & bottoms removed
  • 1 large onion , chopped
  • 1 bell pepper , chopped
  • 2 stalks celery , chopped
  • 4 oz . tomato paste
  • 2 tablespoons garlic , minced
  • 2 bay leaves
  • 1 teaspoon dry thyme
  • 1/2 teaspoon dry oregano
  • 1 lb . smoked sausage , sliced
  • 3 cups unsalted chicken , beef or seafood stock
  • To taste kosher salt
  • To taste black pepper
  • To taste cayenne
  • 1 lb . 21/25 shrimp , peeled and deveined
  • 2 cups of white rice , cooked
Instructions
  1. Cooking Steps:
  2. In a heavy bottom pot heat oil over medium-high heat, once hot fry okra in batches, fry okra for 1-2 minutes. Sit to side on paper towels. Once last batch is finished add okra back to pot. Add onion, bell pepper and celery and cook for 2-3 minutes; season with salt, pepper and cayenne (don't over season for you will season again).
  3. Add garlic, tomato paste and bay leaf, thyme and oregano once garlic is fragrant stir in sausage. Cook for 2 minutes.
  4. Add stock bring to a boil, season with salt, pepper and cayenne, taste. Reduce heat to a simmer occasionally stirring for 1 hour. After time is done, stir in shrimp and cover pot; shrimp should be done in 5 minutes. Serve over white rice.
Recipe Notes

Note: You can add chicken or crab to your smothered okra too!

Now, although we all have different techniques I still love my grandmother’s smothered okra and wanted to pay homage by sharing it with you for Black History Month. This is the perfect opportunity since, I’m 1 of 28 black food bloggers participating in a Black History Month Virtual Potluck. Each blogger is contributing a recipe that reflects their heritage and culture. You can find links to their amazing recipes down below.

BLACK HISTORY MONTH VIRTUAL POTLUCK

Meiko and the Dish | Crispy Fried Chicken with Pepper Jelly Molasses

Whisk It Real Gud | Trinidad Oxtail Pelau

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp

Chocolate For Basil | Groundnut Stew (Peanut Stew)

Simply LaKita | Banana Pudding

My Forking Life | Callaloo and Saltfish

Gucci Belly | Swamp Water

Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Sweet Savant | Coffee-Rubbed Lamb Ribs

Salty Sweet Life | Southern Greens Shakshuka

Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw

A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Domestic Dee | Shrimp Creole

D.M.R. Fine Foods | Curry Chicken Pot Pie

The Inner Gourmet | Lamb Fried Rice

Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa

The Hungry Hutch | Blood Orange Cornmeal Cake

 

BLACK HISTORY MONTH VIRTUAL POTLUCK – Vegetarian

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Chocolate For Basil | Groundnut Stew (Peanut Stew)

Simply LaKita | Banana Pudding

Gucci Belly | Swamp Water

Salty Sweet Life | Southern Greens Shakshuka

Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa

The Hungry Hutch | Blood Orange Cornmeal Cake

42 replies
  1. education for all
    education for all says:

    Have you ever considered about including a little bit more than just your articles? I mean, what you say is important and all. But think about if you added some great graphics or video clips to give your posts more, “pop”! Your content is excellent but with pics and clips, this site could undeniably be one of the very best in its niche. Amazing blog!

    Reply
  2. Andi Austin
    Andi Austin says:

    I cooked fried the okra just like Kenneth said and it worked!!! It only took me an hour from prep to finish to make the smothered okra. No slime and it was delicious!!! Thanks Kenneth!

    Reply
  3. Jess
    Jess says:

    I’m not sure why, but for the past few days I have not been able to access this smothered okra recipe. I intended to prepare this dish tonight but the text box/link does not appear, only [yumprint-recipe id=’9′] before proceeding to the next text. I originally assumed this was due to me using my mobile device but it reads the same using my laptop. When browsing through a few more posts I noticed the same issue of the recipe text box or image not appearing

    Reply
    • Kenneth Temple
      Kenneth Temple says:

      Hey Jess,
      Sorry about that the recipes are all back up. I’ve been handling a situation with the plug-in internally. Please! let me know how the dish turns out for you.

      Reply

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