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81Tiger
LSU Fan
LSU Alumnus
Member since Sep 2009
6346 posts

C’est Bon! Smothered Okra with Shrimp

A client gave me okra from his garden and my son in law caught some shrimp.

Mrs 81 did the cooking. There are few south Louisiana “peasant” dishes tastier or more satisfying than smothered okra with fresh shrimp.

I enjoy it over a little rice and with hot sauce.










Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
12230 posts

Comfort food for me.


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41
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
11780 posts
 Online 

IWEI!!


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tirebiter
LSU Fan
7K R&G chile land aka SF
Member since Oct 2006
8164 posts

Okra is definitely underrated!


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110
Tigre85
Houston Astros Fan
Louisiana
Member since Feb 2019
1695 posts

Looks awesome , I officially hate you . Wish I was there .


TigerNut1981
LSU Fan
Baton Rouge
Member since Oct 2010
288 posts

That looks legit!! I agree, okra is underrated.


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20
lsufanintexas
LSU Fan
Member since Sep 2006
4985 posts

Recipe please.


CHEDBALLZ
LSU Fan
South Central LA
Member since Dec 2009
20801 posts

I make that often. My MIL made a shrimp and okra gumbo for lunch today but I like it as you have it prepared as well.


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10
ShootingsBricks4Life
New Orleans Saints Fan
Member since May 2017
2264 posts

quote:

Recipe please.



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Dire Wolf
Houston Astros Fan
bawcomville
Member since Sep 2008
34258 posts

My goto meal anytime my wife is away for a few days is Dirty rice topped with smothered okra

ill eat it for every meal for a weak
This post was edited on 8/22 at 10:27 am


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81Tiger
LSU Fan
LSU Alumnus
Member since Sep 2009
6346 posts

quote:

Recipe please.


2 - 3 lbs fresh okra

1 1/2 - 2 lbs shrimp

1 large onion - diced

1 bell pepper - diced

3 -5 cloves of garlic - minced

1 can Rotel

1 can chicken broth

4 - 6 oz andouille or smoked sausage - diced


Wash the okra and dry. Remove the okra stems and ends - discard.

Cut okra into 1/2 inch coins.

We cooked the okra down in two large pans until the "slime" was gone. Take your time. Once the okra has browned a bit, reduced in size, and stirs clean in the pan, combine all okra into one pan.

In the empty pan, saute onion, bell pepper, and garlic in a bit of oil until softened, about 5-8 minutes. Add to cooked down okra. Mix well.

Brown the sausage or andouille. Add to okra and mix well.

Add the Rotel to okra, andouille, and vegetables and continue cooking for several minutes. Add 1/4 to 1/2 can of chicken stock and braise for several minutes.

Add salt, pepper, Cajun seasoning, and hot sauce to taste.

Add shrimp and cook until pink.


SUB
LSU Fan
Member since Jan 2001
Member since Jan 2009
18578 posts

My recipe is very similar, but uses more broth I think.

I love this dish.


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KajunLass
LSU Fan
Member since Apr 2022
194 posts

quote:

more broth


This. . . over rice!


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Aubie Spr96
Utah Fan
lolwut?
Member since Dec 2009
37798 posts

quote:

We cooked the okra down in two large pans until the "slime" was gone. Take your time. Once the okra has browned a bit, reduced in size, and stirs clean in the pan, combine all okra into one pan.



So..... You're browning the okra first before you simmer it down in broth? Are you sautéing it in oil or just heating it in a pan?


81Tiger
LSU Fan
LSU Alumnus
Member since Sep 2009
6346 posts

Yes, we browned the okra in a little oil in the first step for maybe an hour before adding sautéed vegetables, Rotel, and then finally simmered in broth.


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Medtiger87
LSU Fan
Member since Sep 2019
175 posts

I love okra


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LSshoe
LSU Fan
Burrowing through a pile o MikePoop
Member since Jan 2008
3660 posts

My wife doesn't eat okra but I love it. I think for her it's the texture thing,"slime". You're telling me if you sit and cook it so down it eventually loses some of the slime? How long we talking? Only with oil or do you start with oil then add liquid and let it cook down in that? Do you have to skim anything off the top?


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gumbo2176
Member since May 2018
12356 posts

I've been picking 40+ pods a day for weeks now and have at least 5 gallons of smothered okra in the freezer in quart bags.

Last night I grilled some homemade hot and green onion sausage, pork steaks and all the okra I picked while the grill was heating up.

Okra is delicious grilled by the way.

I do like it with shrimp, but make it more like a gumbo base with roux, shrimp stock and all the other good things that go in a gumbo, but only use shrimp as the protein---put in at the very end to not overcook them.


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