Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 lb fresh okra, sliced into 1/4 inch rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 can (14.5oz) diced tomatoes with juices
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Season shrimp with Cajun seasoning and smoked paprika. Sear for 1-2 minutes per side until just pink and opaque, then remove shrimp to a plate.
  2. Melt butter in the same skillet. Add the sliced okra and sauté undisturbed for 3-5 minutes until a golden-brown crust forms. Stir in the diced onion, bell pepper, and celery, cooking until softened and translucent. Stir in minced garlic for the final 60 seconds.
  3. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to release the browned bits. Stir in the diced tomatoes.
  4. Reduce heat to low and simmer for 15-20 minutes until the sauce thickens into a velvety gravy.
  5. Return the seared shrimp and any accumulated juices to the pan. Gently fold them into the sauce and simmer for 2-3 minutes until heated through.