Welcome to the culinary journey of exploring the flavors of okra etouffee, a delectable dish that captivates taste buds with its richness and complexity. This succulent stew, originating from the vibrant culinary heritage of Louisiana, is a symphony of flavors and textures that promises to tantalize your palate. In this comprehensive guide, we embark on a quest to uncover the secrets behind creating the perfect okra etouffee, providing you with step-by-step instructions and essential tips to achieve culinary mastery. Prepare to elevate your cooking skills and indulge in the delectable depths of this Southern classic.
Let's cook with our recipes!
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
OKRA ETOUFFEE
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories < 4 Hours
Time 1h45m
Yield 1 etouffee, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Spread okra in a greased casserole.
- Cover with oil, tomatoes, onion. green peppers, and seasoning.
- Cover loosely with foil.
- Bake at 400* for 1 hour or until tender.
- Uncover.
- Top with crumbs.
- Bake for another 15 min or until crumbs are lightly browned.
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
Tips:
- For a richer flavor, use a combination of chicken and vegetable broth.
- If you don't have a Cajun or Creole seasoning blend, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and dried thyme.
- Cook the okra until it is tender but still slightly firm. Overcooked okra will become slimy.
- Be careful not to overcook the shrimp. Shrimp should be cooked just until it is opaque and pink.
- Serve okra etouffee over rice or pasta.
Conclusion:
Okra etouffee is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover okra and shrimp, and it can also be made with other vegetables, such as bell peppers and zucchini. Okra etouffee is a hearty and flavorful dish that is sure to please everyone at the table.
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