As a Southern Louisiana lady, this Shrimp, Okra, and Tomato Stew is the epitome of southern cooking. In the summer, when okra and tomatoes are at the height of the season, this is good ol’ Cajun comfort food that will make you glad you are from the south (or glad you are cool enough to prepare a truely Cajun dish). The best part about it is it’s an easy, one pot dish.
Shrimp, Okra, and Tomato Stew
2 Tbsp refined coconut oil or butter
1 onion, chopped
2 pounds small okra, washed and sliced into 1/2 inch pieces
4 medium ripe tomatoes (1 1/2 pounds), cored, peeled, seeded, and chopped
1/2 cup seafood stock or water
1 small-medium jalapeno, stemmed, seeded, and minced (optional)
1 tsp high quality sea salt
1 bay leaf
2 Tbsp fresh parsley, minced
2 pounds shrimp, peeled and deveined
- Heat oil in a large pot. Add onion and jalapeno and sauté over medium heat until the onion is golden, about 5 minutes.
- Add the okra and sauté until it starts to soften, about 5 minutes.
- Add the tomatoes, water, bay leaf, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until the okra is tender.
- Remove the cover, raise the heat.
- Add the shrimp and cook until the liquid thickens, about 5 minutes. You want this dish to be juicy, so simmer until liquid is no longer watery.
- Stir in parsley and serve when thickened to your desired consistency.
This is just perfect by itself, but it also goes well over rice.
