Okra & Tomatoes with Gulf Shrimp

The combination of okra, tomatoes, and shrimp is a classic Cajun dish, perfect for serving over hot cooked rice.

Serves 6 people

Whatcha Need:

• 1-1/2 pounds large (15-20 size) raw shrimp, peeled & deveined
• 4-1/2 teaspoons Louisiana Cajun Seasoning, divided
• 9 slices hickory smoked bacon, chopped
• 4 Tablespoons all-purpose flour
• 3 cups diced fresh or frozen okra
• 1-1/2 cups diced Roma tomatoes, seeded
• 1-1/2 cup Louisiana Salsa, medium
• 12 ounces clam juice
• 3 Tablespoons fresh parsley, chopped
• 3 green onions, thinly sliced
• 3 cups cooked rice

Whatcha Do:

1. In a large bowl, put shrimp and 2-1/4 teaspoons Cajan seasoning and toss to ensure all shrimp are coated. Set aside.

2. In a large skillet, cook bacon over medium heat until browned and crisp. Using a slotted spoon, remove bacon to paper towels to drain. Add flour to bacon drippings and cook, stirring constantly, until roux is dark brown, 5-7 minutes. Be careful not to burn.

3. Add okra, salsa, and diced tomatoes and cook an additional 2 minutes. Add clam juice and cook, stirring often, until thickened. Add shrimp and cook an additional 5 minutes or until just opaque. Stir in parsley, geen onions, and cooked bacon.

4. Adjust salt and pepper to taste. Serve over rice.