This tomato-based okra stew with shrimp and andouille is rich, hearty, and full of delicious flavor! You’ve never tasted okra quite like this before.
Have you ever cooked with okra before? I know a few people who didn’t care for it growing up and don’t cook with it at all now.
If you ask me, okra is like Brussels sprouts: when it isn’t cooked well, it can be pretty unappetizing. But once you find the right way to cook it, it might just become one of your favorite ingredients!
This okra stew with shrimp and andouille is the perfect way to use this ingredient. Okra itself is a great thickener, and the flavors from the shrimp and sausage give the stew such amazing flavor.
Plus, everything comes together in one pot on the stove!
How to make okra stew with shrimp and andouille
This hearty recipe is so easy to prep, it’s perfect for a delicious weeknight dinner!
Step 1: In a deep skillet over medium-high heat, add 1½ tablespoons of oil.
Step 2: Once the oil is hot, add the onions. Sprinkle with salt and pepper, then cook, stirring frequently, for about 2 to 3 minutes. Once the onion softens and is beginning to brown, transfer to a plate.
Step 3: Add the remaining 1½ tablespoons of oil to the skillet and stir in the sliced okra. Cook, stirring occasionally.
Step 4: Once the okra begins to brown, add the garlic and cook for another 2 minutes.
Step 5: Return the onion to the pot, then add the tomatoes and cup of water. Sprinkle with salt & pepper and stir well to combine.
Step 6: Bring the mixture to a boil, then lower the heat, cover, and simmer for about 45 minutes until the okra is tender and the stew has thickened.
Step 7: Stir in the sliced sausage and shrimp. Cook until the shrimp just turns opaque and the sausage is heated through, about 5 minutes.
Step 8: Remove the stew from heat and sprinkle with oregano and parsley.
If you didn’t think you liked okra before, just wait until you try a bite of this stew!
Why you should eat okra
Okra, like the tomato, is actually a fruit and not a vegetable. The best-tasting okra is picked when it’s plump, green, and about 3 inches long, and the “goo” inside this fruit makes it an excellent thickener for stews!
But if you didn’t enjoy okra growing up, why should you give it another chance now?
It turns out that okra may have benefits for people with diabetes! Not only is it low in calories and a great source of vitamins, potassium, and fiber, but it may also be able to help manage blood sugar for type 1, type 2, and gestational diabetes.
With all those health benefits, you might as well make a pot of this stew and see what you think.
Storage
Stew makes great leftovers because the flavors can actually deepen overnight. However, because of the shrimp in this recipe, you’ll want to eat this stew pretty quickly.
Any leftovers can be stored covered in the refrigerator and should be enjoyed within 2-3 days.
Other seafood soup recipes
If you ask me, fish and shellfish are the perfect ingredients to make a delicious and hearty soup. From stews to chowders to gumbo, the possibilities are endless! Here are a few of my favorite recipes I think you’ll enjoy:
When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Okra Stew with Shrimp and Andouille
Ingredients
- 3 tablespoons olive oil
- ½ large onion (halved, then cut into thick slices)
- Kosher salt and freshly ground pepper
- 1 pound okra (ends trimmed, sliced into 1/2-inch pieces)
- 3 cloves garlic (chopped)
- 4 cups canned chopped tomatoes (with their juices)
- 1 cup water
- 2 links pre-cooked buffalo andouille sausage (sliced into medium-thick rounds)
- ½ pound raw medium shrimp (peeled and deveined)
- 1 tablespoon fresh oregano (minced)
- parsley (chopped)
Instructions
- In a deep skillet over medium-high heat, add 1½ tablespoons of oil.
- Once the oil is hot, add the onions. Sprinkle with salt and pepper, then cook, stirring frequently, for about 2 to 3 minutes. Once the onion softens and is beginning to brown, transfer to a plate.
- Add the remaining 1½ tablespoons of oil to the skillet and stir in the sliced okra. Cook, stirring occasionally.
- Once the okra begins to brown, add the garlic and cook for another 2 minutes.
- Return the onion to the pot, then add the tomatoes and cup of water. Sprinkle with salt & pepper and stir well to combine.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for about 45 minutes until the okra is tender and the stew has thickened.
- Stir in the sliced sausage and shrimp. Cook until the shrimp just turns opaque and the sausage is heated through, about 5 minutes.
- Remove the stew from heat and sprinkle with oregano and parsley.
Yum, sounds great!
I love okra and really wish I could grow it here. This stew would be perfect this fall!