Ingredients

• 2 tbsp Vegetable oil
• 1 cup Chopped yellow onion
• 0.5 cup Chopped celery
• 0.5 cup Chopped green bell pepper
• 3 unit Garlic, minced
• 1 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper
• 450 g Fresh or frozen okra, sliced
• 4 cup Chicken or seafood stock
• 450 g Large shrimp, peeled and deveined
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Green onions, sliced
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Sauté the Holy Trinity — Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, celery, and green bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.

2. 2

   Add Aromatics and Seasoning — Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Simmer the Okra — Add the sliced okra to the pot and stir well to coat. Pour in the chicken or seafood stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld and the okra to soften. Season with salt and black pepper.

4. 4

   Cook the Shrimp — Increase the heat to medium-low. Add the peeled and deveined shrimp to the stew. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them.

5. 5

   Garnish and Serve — Remove the stew from the heat. Stir in the fresh chopped parsley and sliced green onions. Ladle the hot stew over cooked white rice and serve immediately.