This recipe skips the traditional hard-to-find spices and still delivers the true seafood flavor that’s beloved in the Louisiana Bayou and beyond.
—WOLFGANG HANAU WEST PALM BEACH, FL
PREP: 35 MIN. • COOK: 5 HOURS • MAKES: 6 SERVINGS
1/2 pound bacon strips, chopped
3 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 bottles (8 ounces each) clam juice
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon dried marjoram
2 pounds uncooked large shrimp, peeled and deveined
2 1/2 cups frozen sliced okra, thawed
Hot cooked rice
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
2. Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce, salt and marjoram. Cover and cook on low for 4 hours.
3. Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice.