Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 1 bell pepper (any color), diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb (450g) fresh okra, sliced into ½-inch rounds
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup low-sodium vegetable or seafood broth
• 1 lb (450g) peeled and deveined shrimp (medium or large)
• 1 tbsp Creole seasoning (or homemade: 1 tsp each paprika, garlic powder, onion powder; ½ tsp cayenne, thyme, oregano)
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 1 bay leaf
• Fresh parsley or green onions, chopped (for garnish)
• Cooked rice (for serving)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, bell pepper, and celery (the “holy trinity”) 5–6 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Stir in okra and cook 5 minutes, stirring occasionally (this helps reduce sliminess).
- Add diced tomatoes (with juice), broth, Creole seasoning, smoked paprika, salt, pepper, and bay leaf. Bring to a simmer.
- Cover and cook 15 minutes to blend flavors and soften okra.
- Add shrimp and cook 5–7 minutes, until pink and opaque. Do not overcook.
- Remove bay leaf. Taste and adjust seasoning—add more spice, salt, or a splash of lemon juice for brightness.
- Serve hot over steamed rice, garnished with fresh parsley or green onions.
✨ Perfect for:
• Mardi Gras celebrations
• Cozy weeknight dinners
• Meal prep with bold flavor
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 3 days or freeze for longer.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 280 , Net Carbs: 18g , Fats: 9g , Protein: 26g