1-First step: prep everything before you turn on the heat Start by slicing the 1 pound fresh-cut okra into pieces, cutting the 5 vine or Roma tomatoes, and making sure the 2 pounds colossal raw shrimp are peeled and deveined. Measure out the garlic, onions, spices, tomato paste, water or broth, and bay leaves so everything is ready. If you want to reduce sliminess, you can soak the okra in a vinegar-water mix for 30 minutes, then rinse and pat it dry. Some cooks also like to leave the okra whole instead of slicing it, since whole pods release less mucus. This is one of the easiest tricks for better texture in Smothered Okra With Shrimp.

2-Second step: season and cook the shrimp first Place a saucepan over medium heat and add 2 tablespoons extra virgin olive oil. Season the shrimp with a little of the 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper, then cook for about 6 minutes, or until the shrimp are lightly pink. Do not cook them all the way through yet, because they will finish later in the sauce. Once the shrimp are lightly pink, transfer them to a plate and set them aside. This keeps them juicy and stops them from turning rubbery. If you like a deeper seafood flavor, you can let them caramelize slightly before removing them.

3-Third step: soften the okra and onions Using the same saucepan, add the okra and the 1/2 cup onions, roughly chopped. Cover and cook for about 20 minutes, stirring now and then. Medium to medium-low heat works best here because it helps the okra cook evenly without burning. As the okra cooks, it will start to soften and release its natural juices. That is exactly what you want for a good smothered texture. If the pan looks too wet later on, leaving it uncovered for part of the simmer can help the liquid cook down.

4-Fourth step: build the tomato sauce Add the 5 vine or Roma tomatoes, 2 tablespoons tomato paste, 2 tablespoons Cajun seasoning, 1 tablespoon minced garlic, 1 teaspoon ground ginger, 1 teaspoon cumin, 1 teaspoon red pepper flakes, optional, 1 teaspoon dried basil, 1 teaspoon dried parsley, and 2 cups water or broth. Stir well so the tomato paste blends into the liquid. Drop in the 3 bay leaves, then reduce the heat to low, cover the saucepan, and cook for 45 minutes. Stir occasionally so the bottom does not stick. During this stage, the okra turns tender, the tomatoes break down, and the sauce becomes rich and flavorful.

5-Final step: finish with the shrimp and serve warm Add the cooked shrimp back into the saucepan and continue cooking for 10 to 15 minutes, just until everything is hot and the flavors come together. Taste the sauce and adjust with more salt, black pepper, or Cajun seasoning if needed. If you want extra heat, add a little more red pepper flakes or a pinch of cayenne. Serve your Smothered Okra With Shrimp warm over rice. It also tastes great with cornbread or a simple side salad. For a fun sweet idea after dinner, try pairing it with one of our strawberry shortcake recipes.