Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 200g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 teaspoon Creole seasoning blend (approx. 5g)
  • ½ teaspoon smoked paprika (approx. 2.5g)
  • ¼ teaspoon cayenne pepper (optional, for heat - approx. 1g)
  • 1 (28 ounce) can crushed tomatoes (approx. 800g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 1 cup chicken broth (240 ml)
  • 1 pound fresh or frozen okra, sliced (approx. 450g)
  • 1 pound peeled and deveined shrimp (approx. 450g), medium-sized
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Add garlic, Creole seasoning, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes, and chicken broth. Bring to a simmer.
  3. Stir in the sliced okra. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the okra is tender. Stir occasionally to prevent sticking.
  4. Add the shrimp to the pot. Cook for 5-7 minutes, or until the shrimp is pink and opaque.
  5. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot.