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Prep Time: 1½ Hours
Yields: 6–8 Servings

Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianans make large batches of this dish to freeze for later use in gumbo.

2 quarts sliced fresh okra
3 cups diced tomatoes
1 pound 70–90 shrimp, peeled and deveined
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
½ cup hot water
salt and cracked black pepper to taste
Louisiana hot sauce to taste

NOTE: It is important to select only young and tender okra for smothering. As season progresses, okra hardens and is no longer prime for smothering. In a 4-quart saucepan, heat oil over medium-high heat. Sauté okra, onions, celery, bell peppers and garlic approximately 30 minutes. Stir constantly until okra stops “stringing.” Stir in tomatoes and hot water, bring to a low boil and cook approximately 45 minutes, stirring occasionally. Add shrimp and continue to cook additional 15–20 minutes. Season to taste with salt, pepper and a dash of hot sauce.


























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