New Orleans Prawns, Okra, and Tomato Sauté

Ingredients for New Orleans Prawns, Okra, and Tomato Sauté

• 575g large uncooked prawns, peeled, deveined

• 3 teaspoons Cajun seasoning, divided

• 6 slices smoked bacon, chopped

• 3 tablespoons plain flour

• 250g frozen cut okra (from 450g package), thawed

• 1 350g container cherry tomatoes

• 1 230g bottle clam juice

• 1/4 teaspoons ground allspice

• 2 spring onions, chopped

How to make New Orleans Prawns, Okra, and Tomato Sauté

Toss prawns and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add flour to drippings in skillet. Stir constantly until roux is very dark brown, about 5 minutes. Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes. Add prawns. Sauté prawns until just opaque in centre, about 5 minutes. Season to taste with salt and pepper. Mix in chopped spring onions and cooked bacon. Serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.