Prep Time 20m
Cook Time 55m
Ready Time 75m
Yield 4 to 6 servings


Ingredients
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1/2 green pepper, chopped
  • 1 (14.5 oz.) can chopped tomatoes, undrained
  • 1 (15 oz.) can tomato sauce
  • 1 (10 oz.) package frozen sliced okra
  • 1/2 lemon
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh medium shrimp, peeled and deveined
  • Hot cooked rice
  • Chopped fresh parsley for garnish
Preparation Directions
  • Step 1Heat oil in large saucepan over medium heat. Add flour; stir until smooth. Cook and stir 3 to 4 minutes or until lightly browned.
  • Step 2Add onion, celery and green pepper. Cook and stir 2 to 3 minutes or until tender.
  • Step 3Add tomatoes, tomato sauce, okra, lemon half, brown sugar, chili powder, salt, garlic powder, black pepper, basil, thyme, bay leaf and cayenne.
  • Step 4Cover; reduce heat to low. Simmer 45 minutes, stirring occasionally.
  • Step 5Stir in shrimp. Cover; cook 3 minutes or until shrimp turn pink. Remove lemon and bay leaf before serving.
  • Step 6Serve over hot rice. Garnish with chopped parsley if desired
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