Okra and Shrimp Creole

Ingredients

• ¾ lb okra, trimmed and sliced into 0.5-inch rounds
• 1 lb large shrimp, peeled and deveined
• 14½ oz crushed tomatoes, canned
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp neutral oil
• 2 tsp Creole seasoning
• 2 bay leaves
• 1 tsp hot sauce (optional)
• ½ tsp salt
• 3 tbsp fresh parsley, chopped

Contains: crustaceans, celery.

Method

1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion, celery, and green bell pepper. Cook for 6-7 minutes until softened and beginning to brown. Add garlic and Creole seasoning. Cook 1 minute more.About 8 min
2. Add the okra and cook for 5 minutes, stirring occasionally, until the sliminess cooks off. Add the crushed tomatoes, bay leaves, hot sauce, and salt. Stir to combine, bring to a boil, then reduce to a medium simmer.About 7 min
3. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until it thickens and the okra is very tender. The okra's natural thickening agents will give the sauce a rich body.About 15 min
4. Add the shrimp and stir them into the sauce. Cook for 3-4 minutes until the shrimp are pink, curled, and just cooked through. Remove bay leaves. Taste for seasoning. Scatter parsley over the top and serve over steamed white rice.About 4 min