Beazell's Cook Book

Shrimp & Okra Creole

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Shrimp & Okra Creole  




2 pounds shrimp, peeled and deveined (set shells aside to make shrimp stock)

2 tablespoons vegetable oil

2 tablespoons flour

1 large onion, diced

4 ribs celery, diced

1 large red bell pepper, diced

4 cups okra, sliced

2 (14.5-ounce) cans petite diced tomatoes

2 cloves garlic, minced

2 bay leaves

3 to 4 cups shrimp stock

2 tablespoons Beazell's Cajun Seasoning

Cooked rice or grits

Green onion, chopped for garnish



Place shrimp shells in a large pot with 4 cups of water and bring to a rolling boil. Cover and reduce heat to a simmer and cook for 30 minutes. Set aside off the heat.

In a large skillet, add your oil and peeled shrimp and sauté just until they turn pink; remove the shrimp from the pan and set aside. Add into the skillet your onion, celery and bell pepper and cook over medium heat just until the onions are translucent. Sprinkle the flour over the vegetables in the skillet and stir to make a light roux to thicken. Cook this mixture for about 3 to 4 minutes to cook out the raw flour taste. Now add the okra, garlic, bay leaves, cans of diced tomatoes, shrimp stock and Beazell's; simmer for about 20 to 30 minutes, covered, until okra is cooked.

Remove the bay leaves. Add back in the shrimp, adjust seasoning to taste and cook for 5 minutes. Serve over cooked rice or grits and garnish with chopped green onion.


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