If you like this recipe, you may also like Jambalaya (EF, DF, GF).
¼ c butter
1 c onion,
chopped
1 c bell
pepper, chopped
1 stalk
celery, chopped (1T Celery flakes)*
2 cloves
garlic, minced
1 10 oz
package frozen cut okra
1 14½ oz can
diced tomatoes
3 T
vegetable oil
3 T flour
2 t tomato
paste
2 t red
chili powder
½ t garlic powder
½ t onion
powder
½ t dried thyme
¼ t white
pepper
¼ t black
pepper
¼ t ground
allspice
1/8 t
cayenne pepper
Pinch of
dried oregano
2 bay leaves
1 T
Worcestershire sauce
2 c seafood
or chicken stock
1 ¼ pounds
medium shrimp
1 t file
powder, optional
Long-grain white rice
Long-grain white rice
Sauté the
onion, bell pepper and celery in butter for about 5 minutes, or until
vegetables start to get tender. Add
garlic, okra and crushed tomatoes in a pan.
Bring to a boil; reduce heat.
Cover and simmer gently for 15 minutes.
Meanwhile,
start the rice, according to directions on the package. Then prepare the roux. Heat a heavy pan (don’t
use nonstick) and add the oil. When the
oil is very hot, remove from heat and sprinkle on the flour. Wisk briskly using a long-handled whisk. The mixture should be on a slow boil with
tiny bubbles constantly breaking on the surface. Cook for about 2-5 minutes, returning to heat
periodically to keep at the desired temperature. Whisking must be constant and fast to avoid
scorching. If roux does burn, it will be
bitter and unusable. You can let roux
cool slightly until ready to use.
Stir in tomato
paste, red chili powder, garlic powder, onion powder, thyme, white pepper,
black pepper, allspice, cayenne pepper, oregano, bay leaves, and Worcestershire. Stir for 2 minutes. Add stock and roux and cook 15 minutes
more. Add shrimp and simmer gently until
just cooked. Season to taste and stir in the file powder, if using. Top with a scoop of white rice.
Serves 6
*I really do
not care for celery so I use 1 T of celery flakes added at the same time as the
other dry spices.
No comments:
Post a Comment