Pin It

Okra and Tomatoes Recipe with Jumbo Shrimp and Tasso

Okra and Tomatoes Recipe with Jumbo Shrimp and Tasso

In Life:

Doesn’t time seem like it slows down in the summer? Like the heat just beats down on the clock, and the seconds feel like minutes feel like hours feel like days? This is all well and good for those with summers off. The slow, languid pace of summer is desired. Treasured, in fact. I would be lying if I said I didn’t envy those folks. The rest of us have to keep working. Keep moving forward. Keep being productive even when we feel like we’ve already been working for 10 hours… at 9am.

Funny thing about time slowing down is that I never feel like I have any more time. I still struggle to fit in all the things I want to get done. What seems to lag is the passing of the days. Like, it is really still only Tuesday right now? Surely, it must be at least Thursday already??? Alas, it’s Tuesday. Please know that I’m not complaining here about how I spend my time. I love my blog and am totally grateful for the fact that I get to do it full time. But work is still work. Motivation and inspiration are still needed to create.

So what do I do? I take advantage of the slowly passing time. I live in the moment and do my damnedest to make each one count. I show my gratitude for the slow days by acknowledging their very existence. I am thankful that I have today and hope that the universe sees fit to give me a tomorrow. Because that’s what’s really important here – despite how long time seems, your number could be up any time. Embrace the slow. Bask in it, revel in it. Because this slow moment is all that’s promised.

In Cooking:

Since we have the gift of today, let’s turn our attention to a delicious summer dish. Today I bring you one of my favorite one-pot meals. It’s actually a re-work of a recipe I long ago published on this site. It’s my classic okra and tomatoes recipe with jumbo shrimp and tasso added in. It’s the “Cadillac” version of that recipe, and it’s darned tasty. We here in South Louisiana LOOOOOOVE our okra and tomatoes. If you’ve not tried it before, give this recipe a try. Bet you’ll love it.

Okra and Tomatoes Recipe with Jumbo Shrimp and Tasso

Ah, so where to start?!? I have to talk about okra and tomatoes and shrimp, and I’m just SO excited about it all! We’ve finally now moved into the portion of summer where my most favorite things are in abundance. Chief among those are the ingredients in this dish: okra, tomatoes and shrimp. While the shrimp won’t last as long as the okra and tomatoes will, I have purchased a bit of extra shrimp and frozen it so that I can keep on eating through the summer. Woot!

We have two in-shore shrimping seasons in South Louisiana – one in May and another in August. The May season (as it’s called) brought in the lovely shrimp I’m using here in this recipe. I bought it a few weeks ago and froze it for use in this recipe. I’ve been planning this dish for over a month, and I had to capture shrimp when it was freshest. I think they’re just so lovely. I actually took my nephew down to the Seafood Shed in lower Golden Meadow in late May to pick these up. They were fresh from the boats, and boy, were they delicious!

Jumbo Louisiana Shrimp

Creole tomatoes. Ah, my favorite tomato. They came in a little late this year due to the “cool” spring we had – i.e. we had a normal spring! Amazing what that does to crops. But these tomatoes were definitely worth waiting for. They were juicy and firm but also so fresh and tomato-y. This month is their peak season, although we can get them into July. I’m hoping to buy a bunch when I get back from Texas next week to can for enjoying later in the year. Fingers crossed that works out.

Creole Tomatoes!

And now the okra. Oh, okra. It can get a bad wrap as being stringy, slimy or just plain weird. But here in the south it’s a treasured food item. It can be cooked right and it can also be cooked oh-so-wrong. It really matters. Basically, you don’t want to overcook okra. It turns from vibrant green to “Army green.” The taste is still the same but it looks gross. Okra is also another vegetable that’s just making its way into season due to the cool weather. I’m planning to pickle some okra in July. Perhaps I can pickle shrimp with that, too! YUMMMMM.


Overall, okra and tomatoes is a classic pairing that’s very simple to cook. This one-pot meal is as delicious as it is satisfying. I’ve shown it here served over rice but it is just as tasty when eaten without rice. The rice just helps stretch the veggies further (as all good starches do). Enjoy!

Okra and Tomatoes Recipe with Jumbo Shrimp and Tasso

Check out my breakfast and lunch posts from this week, Week #3 of the Eat Local Challenge. For more ideas, check out the round up posts for Week #1Week #2, and Week #4. Each post contains a breakfast, lunch and dinner recipe picture and link.

Yield: 4 servings

Okra and Tomatoes Recipe with Jumbo Shrimp and Tasso

This okra and tomatoes recipe is a version of the classic South Louisiana dish. Enhanced with jumbo shrimp and tasso, this dish is sure to please!


  • 2 tablespoons pecan oil (substitute olive oil if needed)
  • 1 large onion, chopped
  • 1 teaspoon kosher salt
  • 1/2 cup diced tasso
  • 4 cups sliced okra
  • 1 1/2 pounds tomatoes, diced (about 3 cups)
  • 1 pound jumbo shrimp, peeled and deveined
  • Optional garnish: cooked rice


  1. Heat the pecan oil over medium high heat. Add the onion and kosher salt and cook for about 3 minutes until onion is softened a bit.
  2. Add the tasso, stir well and cook for another three minutes, until onions are soft and tasso is slightly crispy looking.
  3. Add okra and stir well. Turn flame down to medium-low and then cover pot. Cook for 15 minutes.
  4. Add the tomatoes, cook another 10 minutes. Stir a couple of times to prevent sticking
  5. Add shrimp, stir well and cover pot. Cook 5 more minutes.
  6. Serve as is or over cooked rice.

Prep:25 min

Cook:35 min

Total:1 hour

Print Recipe

    Pin It

Related Posts