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Okra Stew


  • 3 lbs. chopped okra
  • 1 lb. shrimp (de-veined & shelled)
  • 1 lb. ham
  • 1 lb. smoked sausage
  • 2 14.5 ounce cans of chopped tomatoes
  • 1 6oz. can tomato paste
  • 2 cups chopped yellow onions
  • 6 cloves garlic
  • 1 6oz. can tomato paste
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. red pepper flakes
  • 1 tablespoon sugar
  • 2 cups chicken stock or water

Cooking Instructions

You must sweat the okra using the following process:

  1. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.
  2. Add okra, onion and garlic. Cover and simmer for 5 minutes.
  3. Uncover and stir. Cover and simmer for 3 minutes. 
  4. Uncover and stir. Cover and simmer 3 minutes. 
  5. Uncover. Bring fire to medium-high heat and continue to turn okra with a spatula until all slime is burned off., i.e., when you turn okra with spatula and you see no slime strains (This process may take 10 or 15 minutes).
  6. Add ham, smoked sausage, tomato paste, canned tomatoes, bay leaves, dried oregano, thyme, basil, pepper flakes and 2 cups chicken stock (or water). Simmer for 20 minutes in uncovered pan.
  7. Add shrimp and cook for 10 minutes until shrimp turn pink.
  8. Serve over white rice.

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