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Smothered Okra Cajun Style
My grandparents would eat their okra over rice with a large spoon of chopped pickles mixed in.
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Recommended Servings
12
COOKING
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INGREDIENTS
12 cups okra cut up into small slices
1 1/2 pounds of peeled medium size shrimp
1 10-ounce can medium rotel
1 10-ounce can cream of shrimp soup
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon black pepper
1/2 cup water
cooked white rice (optional)
chopped pickles (optional)
Instructions
Put cut up okra into hot non stick pot. Add vinegar and salt and cook on medium high heat stirring about every two minutes. Cooking okra at a hot temperature with the vinegar and salt with eliminate the slim that the okra will produce. When the okra has sautéed and is tender, about 30 minutes, the color changes from green to a light brown. Add the can of rotel and cook for 5 minutes. Add the shrimp and cook for another five minutes. Add the cream of shrimp soup and water. Simmer on low for 30 minutes. Season to taste with black pepper. Serve over white rice with chopped pickles on top.
RECIPE FACTS

Servings: 12

Nutritional information per serving

No nutrition information available

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