The Outdoor Kitchen Show
Creole Shrimp & Okra
One of my favorite classic Creole recipes. You'll need a large skillet or saucepan with a lid.
1 stick butter
1 - 2 cups chopped creole veggies (onion, bell pepper, garlic)
1 can Rotel
optional: tomato paste to taste
1 - 2 cups frozen sliced okra
1 cup chicken stock
2 tbs roux (optional to thicken the gravy)
1 1/2 lbs peeled shrimp
Magic Swamp Dust cajun seasoning
cooked rice for serving
In a large skillet or saucepan with a lid, melt the butter over medium heat. Add the chopped veggies and Rotel. Season lightly, stir, then cover, cooking 10 -15 minutes for veggies to wilt. Add okra, stirring, then cover and let cook another 10 -15 minutes. Add chicken stock. When it's warm, add the roux, if you want to thicken it. If you're adding tomato paste, now's the time. Cover and let simmer for another 10 - 15 minutes. Add the shrimp, season well with Magic Swamp Dust cajun seasoning. Stir to incorporate. It's done with the shrimp are pink all the way through. Serve over cooked rice.