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The Real Deal Smothered Okra and Shrimp Recipe - Get ready to enjoy a Southern classic with this mouthwatering Smothered Okra with Shrimp recipe! This easy-to-follow dish combines fresh-cut okra, juicy tomatoes, succulent shrimp, and a blend of flavorful spices. Perfect for family dinners or gatherings, this one-pot meal is sure to impress. Follow along for step-by-step instructions, expert tips, and delicious variations. Don't forget to like, subscribe, and comment below!
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0:00
Okay folks, listen, summer is a monsters, right
0:02
So listen, I gotta keep it true to how I think and what I show you guys, right
0:06
So listen, today we're gonna do a smothered, you know, listen, listen to this. This is a southern smothered okra and shrimp
0:12
And if you know me, you know we gotta add a little andouille to it. Let's get it
0:16
Okay, so look, first thing I'm gonna do is we're gonna flour some of these ingredients right here. And don't let this get you, you know
0:21
get you in a uproar, cause it look like it's a lot, right? I use these bowls, cause I'm going back to the basics
0:27
If you measure out all of your ingredients and you set them aside like this
0:30
then you arrange them how when you cooking, you use them. If you put them in that order
0:34
I promise you cooking is not gonna be a chore, right? All right, so I don't know if you guys were able to see it
0:39
but you know what? We got some shrimp right here. You guys can load it up however you want to. And don't forget the full ingredient list
0:44
will be on my website. That's smokingandgrillingwithab.com. And that's W-I-T-A-B.com. Now what I'm getting ready to do is
0:51
I'm getting ready to prep my okra, right? So I'm gonna bring this over here
0:55
We'll just stage it like this. I'm gonna use this same bowl. I've already washed and cleaned these
1:00
All right, before we do this, listen, like I say, I'm going back to the basics. So if you pay attention right here
1:04
listen, before you cook, this is just my advice to make everything super easy
1:08
Always have yourself some hot, soapy water, right? So as I dump these and I'm using these
1:14
I usually put them there. Anytime something is cooking, I wash it
1:17
And then I put it, you know, so it'll start drying. That way, when I'm done cooking, I'm done with it
1:21
Now, everybody that eat, they can wash their own plates and dishes. Now we doing okra, right
1:26
So I'm interested in hearing what everybody gonna say about the okra. Like, oh, I don't like okra, all that old kind of stuff
1:32
But it's funny, I get so many people to tell me that they eat the okra and everything that I make
1:37
I try to put okra in it, unless you got an allergic reaction to it, right
1:41
So listen, I'm cutting these down into a bite-sized piece. Right, so that's good
1:46
Obviously, I'm not finna use the bulkhead and the tail part, I discard
1:51
So listen, I'm not finna bore you guys. I'm just getting ready to just run through this real quick
1:57
Now that we done the okra, right, you guys can just see it, right? Now we gonna go ahead and prep these tomatoes
2:04
Now, I just wanna talk to you guys about this right here. Once you make it, you can make it like this
2:10
You know, you can always substitute your tomatoes with canned tomatoes, like fire roasted
2:13
or something like that. This right here, I'm just trying to get into the habit of cooking more, making videos
2:18
using fresh ingredients, right? So obviously, you saw them cooked to the, you know
2:23
I mean, hooked to the vine, right? Hey, I got a little fact for y'all
2:28
You probably won't believe this, but you see this little piece right here that I'm pulling off of here
2:32
If I can get it with these gloves on, if I can get it off. Do you know that little sticker right there is edible
2:37
I think it has to be. I don't know, the jury's still out in my mind
2:41
but that's just a little, I'm gonna just call that a fun fact. Now, what I'm getting ready to do is
2:47
I'm just getting ready to cut this down into some slices. You know what I mean
2:52
What I wanna do is I wanna dice it, right? I'm gonna show you like this way
2:56
You know what I mean? We got them here. Now listen, you can cut this centerpiece out of here
3:00
like this. This is for those who really want to get in there
3:05
and not for it to be so, I guess, tomato pasty, right
3:09
I like to leave it in there, I'm just showing you. And then I just cut this down into like
3:13
you know, diced pieces like this. And then when we let this simmer and cook
3:17
the firm pieces right here get nice and soft, right? Super easy
3:22
You guys do it any kind of way you want to. And then I'm gonna show you one time before we cut a break away from this
3:26
This is what it looks like if you don't take the center part out with all of the seeds
3:31
I like it all. You know what I mean? So that's the way it look
3:36
It's just gonna have a little bit of the seed in there too. You know what I mean? So then you could take this, get yourself a bowl, right
3:42
And then what you do is just take it and start putting it all in here like that
3:47
Now, like again, I'm not finna bore you. You know what? You can cut them down to the size that you like
3:52
I like the bigger size. I like to have a little texture. You know what I mean
3:55
And I like to be able to see it. I don't want it to be a hundred percent disintegration. Right, so about that size
4:00
Let me finish up the rest and then we move on to the next. Now, check it out, fam
4:09
I know y'all heard me at the very beginning. I said, if you know me
4:13
we gonna have a little andouille in here. Now, just to give those who don't even do this pork
4:18
you know what I mean? This is a chicken andouille. Very, very flavorful
4:23
It's made by a Hofee, if you guys can find it. You know what I mean
4:27
I don't want to gatekeep nothing from nobody. I want you guys to be able to make exactly what I make
4:31
and I want it to taste true and good. You know what I mean? So this is it right here
4:37
All right, so look, rough chop on the onion. Obviously, even these layers
4:40
how do you know how an onion is layered? It's gonna separate, spread out
4:44
releases flavor into the pot, right? Next thing we're gonna do is we're gonna go ahead
4:49
and season up our shrimp, right? So I'm gonna do it like this. Let me move this out of the way
4:54
I'm looking for my salt and I'm looking for my pepper, right
4:59
So what I'm gonna do is I'm gonna start with my pepper because you can't never have too much pepper, right
5:05
I know that sounds wild. Some of y'all are like, what? But I got to level up
5:09
Now we got the salt right there. I'm gonna just show you, this is for those of you guys that already have that
5:13
Look at this right here. This is my Creole kick, right? I'm gonna add a little bit of this to it
5:19
you know, for a little bit of flavor. This right here kind of like certified a dish, right
5:25
So just a little bit. You don't need a whole lot. You know what I mean
5:28
We just want the profile to be here, right? And then this is a low sodium product, right
5:32
So listen, we can add a little bit of salt to it. You know what I mean? You don't need a whole lot
5:36
We just add a little bit to it. You know what I mean? Just to enhance the flavor and just to wake it up, right
5:42
Get in there with your hand. Now we just gonna, you know, massage this
5:46
We don't want to beat the flesh up of the shrimp. All right, so I like to let my seasoning sit on my shrimp
5:51
just for, you know, at least five minutes. You know, that way, like I said, it's a fleshy type of meat
5:56
You know what I mean? So it's like the seasoning will soak down inside of the shrimp and get in there
6:02
That's what makes the flavor, right? You want to have the flavor in the shrimp, not just on the outside, right
6:06
So now we're gonna go ahead and get everything set up. Go with about a medium flame
6:15
Leave that up. Now we'll be using branch of vine. This is my infused extra virgin olive oil, right
6:20
I use the garlic. That's really like my go-to garlic and the scallion
6:23
Either one of those work out fine. I like to put in just maybe like a couple of tablespoons
6:28
You know what I mean? I'm using a big pan. So that'll roll
6:32
Once this heats up, I'm gonna drop in just a little bit of this butter
6:36
You know, the olive oil will protect the butter, keep it from burning. Then we're gonna go ahead and cook this shrimp
6:40
All right, so you see how it's melted? Look, you don't even see no brown
6:44
For those of you guys that don't know, the olive oil protects the butter and keeps it from burning so fast
6:49
You know what I mean? You can still burn it, but that tell me you way too hot
6:54
Right, so I'm gonna go ahead and just drop this in here like this
6:57
We wanna make sure that they all flat. Now we only gonna cook these for about three or four minutes
7:02
It really depends on your heat, right? So one of the telltale signs that you guys can find out
7:06
how this is all cooking is when you look at it, if you notice some of these are open like that
7:11
as they cook, they close, folks. All right, don't forget, the fire's in the center
7:19
You know what I mean? So I kinda like stay away from that. You know what I mean
7:23
We'll just do it like this so it'll have a little time to spread. Then I'll move them around
7:26
Now while I'm talking, I told you just, I'm gonna say four minutes, two minutes on each side
7:31
on a flame that look like that. Hopefully you guys are being able to pick it up. That'll do it
7:35
All right, so after two minutes, you know, we just go ahead and give it a flip
7:39
Now anything that you see dark, you know what that is? That's the pepper. Don't forget, pepper takes on a way different taste
7:45
than you just sprinkling pepper on your eggs. Right, so we just flip them all over
7:52
And then by the time I finish these, they probably only gonna need about 30 seconds
8:03
Now check this out. This right here at the bottom, fine usually, in my mind, goes about whatever sticks
8:10
Now I'm using hex clad. Hex clad, nothing really sticks to the bottom of it, but I still got a lot of seasoning
8:15
You can see the color of my butter and my olive oil. You know, we got that
8:19
we cook with a Creole kick, salt, pepper, you know what I mean
8:23
And then we had the flesh of the shrimp in there. So that right there is fire, right? So now I'm gonna take my chopped onions, right
8:30
We put those in there. You don't hear no whole lot of sizzle because I had turned the fire off
8:35
but I'm bringing everything back up. This is okay. Don't forget, I do, you gotta do it however you want to
8:40
You can go onion and okra, but for myself, I like to go onion first
8:45
get them to go on because it seemed like it'd take an onion a little bit longer to cook down
8:50
you know, and to sweat that flavor out of here. All right, so look, look at this right here
8:55
They start, it's up to you. Now listen, I've been going for about, I'm gonna tell you guys
9:00
I've probably been going for about three minutes. I usually like to give it one minute head start
9:03
but the next thing I'm getting ready to do is, and how did this one slip in there like that
9:07
Let me see. Oh, it is cut. All right, so now we're gonna go ahead and add our okra
9:13
I got it. Y'all talk to me down in the comment section below and tell me how you don't like okra
9:18
but my folks that's from the South down there, listen, it ain't real unless it got that okra in it
9:23
You know what I mean? So I usually make things both ways. I'm telling you guys now
9:27
you can just not add okra to it if you don't want to, but the flavor here and what you get from this
9:32
it's just way over the top, folks. Now, listen, this is what I like to do
9:36
I like to stir it a couple of times, right? Now, this is what it looks like at 10 minutes, right
9:42
You know what I mean? So let's go ahead and give it a stir. You can see the okra starting to loosen up
9:47
you know, get a little bit soft. You can still see the onion. See why we went with a rough chop
9:51
and not go ahead and dice it down small? Look at this right here
9:55
Now, I said I'm gonna probably go about 15. In the beginning, I think I said 15 to 20 minutes
10:00
We gonna come back in another five minutes. Oh man, this is nice right here, folks
10:05
Trust me. And for all y'all to keep talking about, y'all don't eat no okra, try this, please
10:10
All right, let's go ahead and check it out. 15 minutes in, right
10:16
Ooh, I'm loving what I'm seeing. I like the way when I push this around with this spatula
10:20
how it feels, right? So I told you guys we finna add that andouille in
10:24
Right, here we go. You don't need a whole lot of andouille
10:29
You just want something in here to give that flavor away and to give it that little bit of a meaty
10:33
you know, bite to it. Now, for those of you guys that don't wanna do the shrimp
10:37
this right here would take the place of your shrimp. But if you know me, I'm gonna do shrimp and the andouille
10:43
So what you see me do right now is, I wanna make sure this gets on the bottom of the pan
10:46
because I want it to cook, right? I want it to heat up and release that orange seasoning
10:51
that you see in there. Hello, folks. That's that andouille. All right, folks, it's been five minutes, right
10:58
You can see it's starting to sweat. Since we put that lid on the top, you see how it's starting to become shiny and glistening
11:03
Now, I'll just move this over here like this. I'm not trying to put the char on there
11:08
but you see this right here? I'm gonna give you a little heads up, too. You know, if we had a bowl of rice
11:13
we could just put this on the top right there, right? Now, listen, you see all of these ingredients
11:17
I have right here? I left them like this so you guys can just see. I don't need them in no specific order
11:22
You know why? Because now it's getting ready to become a dump and go, right
11:27
Only thing I gotta do is get two tablespoons of my paste. And then I'm gonna talk to you guys about using water
11:32
If you've been following me for a minute, you know what I'm getting ready to say. But anybody that's new
11:36
I'm finna bring you into the game. All right, so we just wanna put a couple heaping tablespoons
11:44
of tomato paste in here, right? Now I'm finna come with my tomatoes
11:49
Remember, everything gotta go in there. No specific order at all, right
11:59
Now, these red chili flakes, you gotta do them how you want to. If you want it to have a little bit of a bite, great
12:05
If you want it to be, you know, a little less, you know, just make your adjustments
12:11
All right, so now I'm getting ready to just give this like a little mix, right
12:16
We're gonna want them tomatoes. Don't forget, we use fresh tomatoes. Now, remember I told you, you can use like a stewed tomato
12:23
something like a, what am I trying to say? Something like a fire roasted or something like that
12:28
to come in a can. You can do that. The flavor will be outstanding
12:32
You know what I mean? But right now we're gonna try to use fresh ingredients
12:36
since it's summertime and they readily available to everybody. All right, so listen, let's address this part right here
12:42
Right here is where I could add water to it if I would like, right
12:46
I don't wanna do that. And if you've been following me for a minute, you know what I always tell you guys? Listen, if you take water, you substitute it
12:52
You can use stock or broth because we want that flavor, right? So I'm gonna go ahead and use this
12:57
since I got it already measured out. I'll go ahead and just add myself in some
13:05
You know what I mean? This right here, do it. Don't forget, this is better than bouillon
13:09
This is concentrated. But look at, you see the color change? You guys already know this is gonna be flavorful, right
13:14
So I'm gonna take this. Now look in this pan right here. Now we're gonna add this
13:20
And then we gotta bring it back up to a boil, right? And then we're gonna set it to simmer
13:24
But first things first. Okay, so you can see we working our way back up to a boil
13:29
But it's gonna look like this because once I get everything nice and hot and stirred up together, I'm gonna set it for a simmer
13:36
Right, so now I'm gonna add just a little bit of this tomato, I mean, excuse me, this garlic paste
13:42
I know some of y'all have been following me. I can hear my friend right now, Gerald, saying
13:46
hey, bruh, what's up with you not using fresh garlic? What I'm doing is I found this in my fridge
13:52
I'm just getting rid of it all. You know what I mean? But you guys can use paste
13:56
I prefer to use, you know what I mean? I prefer to use fresh, you know what I mean
14:01
But garlic, we just gotta get that flavor in here too. Now you guys can look at that
14:05
You can see the steam coming off of it. I just tasted it before I turned the camera back on
14:09
And I can tell you right now, it don't need nothing, folks. Just imagine all of these flavors right now
14:15
And what we doing is as we cooking this now, now they are becoming a married couple, right
14:22
So once I have it like this, you remember our bay leaves
14:25
That's the last thing that you wanna put in here. I just put them in here like this
14:29
And then I'm gonna cover this, just the way you see it. That's the way you want yours, right
14:33
I'm gonna cover it. So it'll simmer for about, I'm gonna say about 40 minutes
14:38
All right, so come on in and take a look at this right now. This is after like about 35 minutes, right
14:42
Tell you, I like to go about 40. You know what I mean? But when I do this, I'm looking at the thickness
14:49
I'm telling you guys, this right here is right. You don't need to do nothing else
14:52
Now we done already cooked our shrimp, right? So I'm gonna go ahead and just add my shrimp to it
14:58
As soon as I get my shrimp in the inside, look at this right here. Yes, sir
15:03
Now the heat from this will go ahead and warm up your shrimp, right
15:07
And get you where you need to be. Now, while you can catch it, you know
15:11
catch up with your bay leaves, now you can just take them out. Remember we had three
15:15
Some of you guys told me like down in the comment section that y'all don't even take the bay leaves out
15:19
Sometime I do. I'll look for them. If I don't find them, I don't do no extensive
15:23
you know, search and I'll just leave them in there. You know
15:28
All right, so fire's off. Look at that right there. This is what you want to serve, folks
15:36
You could just see the flavor. You see that right there? You hardly don't even see the ochre
15:41
You know what I mean? But there it is there. Here's some right here. Yes, sir
15:46
We got andouille. Right? And then of course we got your shrimp
15:57
Look at that right there. All right, folks, listen
16:07
I done already took a picture of it. You know, I made it a star in the pot. I'll figure out what I'm gonna do
16:12
which I'm gonna use the one in the bowl or am I gonna use the one in the pot, right
16:15
But hey, either way, you guys can look at that. I'll bring it out here so you guys can see
16:20
You could just see all of the flavors. Don't forget, we taste it as we went
16:23
We already knew it tasted good. So when you get here, you don't have no mishaps. I promise you
16:28
So now I'm gonna go ahead and just give me a little bit of that rice. I can see I got tomato, ochre
16:33
and I got a nice piece of shrimp on there. You see that right there? I'm not finna torture y'all
16:39
Check this out. Cheers. I don't know, folks
16:48
Y'all gotta try this. You know what I mean? Especially for the people that don't really never get a chance
16:52
to have none of the Southern flavors. This right here, if this don't take you
16:55
into the heart of being down South, whether you Creole or Cajun
17:00
this is the dish for you. Super easy to make. It's a little bit of prep work
17:04
Listen, I don't wanna over-talk nothing. I want you guys to try it. Come back, talk to me down in the comment section below
17:08
and let me know what else would you had done to make this over the top, or even come back and tell me, like
17:13
hey B, this is another 100. This is out the ballpark. Now listen, if you're new to my channel
17:18
let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button
17:23
and tell everybody out there, there's a channel out here that's simplifying these recipes
17:27
and taking the mystery out of cooking. It's been a minute, folks, that I had something as flavorful as this on my channel
17:34
so go out, get your ingredients, and make this, and guess what, folks? I'm out. Peace
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