Smothered Okra with Shrimp: A True Southern-Creole Classic Packed With Comfort and Flavor

If you’re craving a dish that feels like Louisiana soul in a bowl, Smothered Okra with Shrimp is exactly what you’re looking for. This rich, hearty, comforting stew features tender okra cooked down with tomatoes, onions, and bell peppers until silky, flavorful, and infused with Creole spices — then finished with plump, perfectly cooked shrimp. It’s a dish that feels rustic, homey, and deeply satisfying.

Across the American South and Gulf Coast, smothered okra has been a cherished comfort food for generations. Variations of this dish appear in Creole, Cajun, Caribbean, and West African cooking, each honoring the star ingredient: okra. Known for its ability to naturally thicken stews, okra gives this dish its signature silky texture without needing flour or roux. When paired with fresh Gulf shrimp, it transforms into a coastal masterpiece.

Whether you serve it over fluffy white rice, with cornbread, or enjoy it straight from the pot, this dish brings the flavors of Louisiana straight to your table — simple, soulful, and absolutely unforgettable.

Why This Smothered Okra with Shrimp Recipe Works

1. The okra becomes tender and silky

Slow simmering takes away sliminess and transforms okra into a velvety stew-like base.

2. Shrimp adds sweetness and depth

The shrimp cooks at the very end, ensuring a juicy, tender texture.

3. The “Holy Trinity” builds authentic Creole flavor

Onion, bell pepper, and celery create the aromatic foundation of this dish.

4. Tomatoes balance the earthiness of okra

The acidity helps create a rich, deeply flavored broth.

5. One-pot simplicity

A comfort classic that requires nothing fancy — everything comes together beautifully in one pot.

The History Behind Smothered Okra

Smothered vegetables have long been a staple in Southern and Creole kitchens. “Smothering” refers to cooking vegetables slowly with aromatics and a small amount of liquid until everything becomes tender and infused with flavor.

This cooking method connects to:

• West African stews, where okra is a key player
• Creole influences, bringing tomatoes and aromatics
• Southern slow-cooking traditions, keeping flavors deep and soulful

When shrimp was added — thanks to plentiful seafood along the Gulf — the dish became a coastal Creole classic treasured from Louisiana to Mississippi.

Ingredients

Main Ingredients

• 1 pound fresh okra, sliced
• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes
• 1 cup chicken broth
• 1 teaspoon Creole seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon thyme
• 1–2 bay leaves
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley (optional)

Instructions

1. Prep the shrimp.
   Season the shrimp lightly with salt and pepper. Set aside.
2. Sauté the trinity.
   Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook 5 minutes until softened.
3. Add garlic and spices.
   Stir in garlic, Creole seasoning, paprika, thyme, and the bay leaves. Cook 30 seconds until fragrant.
4. Add okra.
   Add sliced okra to the pot and cook 10 minutes, stirring often to reduce sliminess.
5. Add tomatoes and broth.
   Stir in diced tomatoes and chicken broth. Bring to a gentle simmer.
6. Smother.
   Reduce heat to low, cover, and cook 25–30 minutes, stirring occasionally, until okra is soft and stew-like.
7. Add shrimp.
   Stir in the shrimp. Cover and cook 5 minutes or until shrimp are pink and cooked through.
8. Serve.
   Remove bay leaves. Serve over rice and garnish with green onions and parsley.

Smothered Okra with Shrimp

A rich and comforting Creole-style dish made with tender smothered okra, tomatoes, aromatics, and juicy shrimp cooked in a savory stew.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Creole, Southern

Calories: 310

Ingredients

  

Main Ingredients

• 1 lb okra sliced
• 1 lb shrimp peeled and deveined
• 2 tbsp vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 14.5 oz diced tomatoes canned
• 1 cup chicken broth
• 1 tsp Creole seasoning
• 0.5 tsp smoked paprika
• 0.5 tsp thyme
• 2 bay leaves
• salt and pepper to taste
• 2 green onions sliced for garnish
• fresh parsley optional garnish

Equipment

• Large pot
• Chef’s knife
• Cutting board
• Wooden spoon

Method

 

1. Season shrimp with salt and pepper and set aside.
2. Heat oil in a large pot and sauté onion, bell pepper, and celery for 5 minutes.
3. Add garlic, Creole seasoning, paprika, thyme, and bay leaves; cook 30 seconds.
4. Add sliced okra and cook 10 minutes, stirring often.
5. Stir in diced tomatoes and chicken broth; bring to a simmer.
6. Reduce heat, cover, and cook 25–30 minutes until okra is tender.
7. Add shrimp, cover, and cook 5 minutes until pink.
8. Remove bay leaves, garnish with green onions and parsley, and serve over rice.

Notes

Let the stew rest 10 minutes before serving for deeper flavor. Add hot sauce for spice.

Tips for the Best Smothered Okra

Cook the okra long enough

Long cooking removes slime and creates a silky texture.

Add shrimp only at the very end

Shrimp overcook quickly — keep them tender by cooking briefly.

Use fresh okra if possible

Frozen works, but fresh gives superior texture.

Let the stew rest 10 minutes

Flavors deepen as it cools slightly.

Variations

Smothered Okra with Sausage

Add sliced smoked sausage before adding okra.

Creole Okra & Tomatoes

Skip shrimp and add extra tomatoes for a classic vegetarian dish.

Spicy Okra Stew

Add cayenne, jalapeños, or Creole hot sauce.

Okra and Crab Meat Stew

Add crab at the end with shrimp for a seafood feast.

Serving Suggestions

Serve smothered okra with:

• white rice
• cornbread or buttermilk biscuits
• fried catfish
• blackened chicken
• a fresh green salad

How to Store and Reheat

Refrigerate: up to 3 days
Freeze: up to 2 months (best to add shrimp fresh after thawing)
Reheat: warm gently on the stovetop — add a splash of broth if needed

Fun Fact

Okra was brought to the Americas through the African diaspora and became a key Southern ingredient, especially in dishes like gumbo and smothered vegetables.