New Orleans Shrimp, Tomato and Okra Saute

1 1/4 pounds large uncooked shrimp, peeled, deveined
3 teaspoons Cajun seasoning, divided
6 slices smoked bacon, chopped
3 tablespoons all purpose flour
2 cups frozen cut okra (from 16-ounce package), thawed
1 12-ounce container cherry tomatoes
1 8-ounce bottle clam juice
1/4 teaspoon ground allspice
2 green onions, chopped


Toss shrimp 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 shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon. Serve.

Feedback: I really didn't enjoy this recipe at all. I may try it again because I used creole seasoning as opposed to cajun - is there a difference? It was way, way to hot - I couldn't enjoy any of the flavors because my mouth was on fire.