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Creole Okra Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American, Caribbean, French
Servings 6

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 lb smoked sausage sliced
  • 1 lb shrimp peeled and deveined
  • 2 cups frozen okra sliced
  • 1 can 14.5 oz diced tomatoes
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • 1 tsp Creole seasoning
  • 1/2 tsp cayenne pepper optional
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/2 cup cooked rice for serving
  • Chopped green onions and parsley for garnish

Instructions
 

Sauté the aromatics

  1. Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute.
    chopped onions, green bell peppers, and celery sizzling in hot oil

Brown the sausage

  1. Add the smoked sausage slices and cook until browned, about 5 minutes.

Build the base

  1. Stir in the tomato paste, diced tomatoes, and spices (smoked paprika, Creole seasoning, cayenne, salt, and black pepper). Cook for 2-3 minutes until the tomato paste darkens slightly.

Simmer the soup

  1. Pour in the chicken broth and add bay leaves. Bring to a simmer and let cook for 20 minutes to develop flavors.

Add the okra

  1. Stir in the frozen okra and let cook for 10 minutes. Using frozen okra keeps the recipe convenient and makes this one of the best frozen okra recipes to have on hand.
    rich, reddish-brown broth

Finish with shrimp

  1. Add the shrimp to the pot and cook for another 5 minutes, or until they turn pink and opaque.

Serve

  1. Remove bay leaves and ladle the soup over a scoop of cooked rice. Garnish with chopped green onions and parsley.