| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Naga |
|
8 |
Servings |
INGREDIENTS
| 3 |
|
Whole bay leaves |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Dry mustard |
| 1 1/4 |
ts |
White pepper |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Dried sweet basil leaves |
| 1/4 |
c |
Plus |
| 2 |
tb |
Veg oil *in*all* |
| 3/4 |
lb |
Okra, sliced 1/4 inch thick (3 c. sliced), *in*all* |
| 3/4 |
c |
Finely chopped onions |
| 3/4 |
c |
Finely chopped green bell peppers |
| 3/4 |
c |
Finely chopped celery |
| 4 |
tb |
Unsalted butter |
| 2 |
ts |
Minced garlic |
| 1/4 |
c |
All-purpose flour |
| 5 1/2 |
|
C., *in*all*, seafood stock |
| 1/2 |
c |
Finely chopped green onions |
| 3 |
|
Dozen peeled medium shrimp, abt. 3/4 pound |
INSTRUCTIONS
SEASONING MIX
frm. Paul Prudhomme's Lousiana Kitchen (ISBN: 0-688-02847-0)
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-qt. saucepan, heat 1/4 c. of the oil over high heat for 1 minute.
Stir in 2 cups of the okra; cook until browned, abt. 6 minutes, stirring
occasionally. Stir in the onions, bell peppers, and celery and cook 1
minute. Add the butter and cook 1 minute; then stir in the garlic and cook
1 minute more. Add the seasoning mix and stir well; continue cooking over
high heat for 3 minutes, stirring frequently and scraping pan bottom well.
Add the remaining 2 TBSP oil and the flour; stir and scrape the pan bottom
well.
Continue cooking until well browned, stirring frequently, abt. 2 minutes.
Stir in 1 1/2 cups of the seafood stock and scrape the pan bottom well;
then add 4 cups more stock and stir well. Bring to a boil, stirring often.
Boil 2 minutes, then lower the heat and simmer 5 minutes, stirring
occasionally. Stir in the remaining cup okra. Continue simmering 10
minutes, stirring occassionally. Add the green onions and simmer 3 minutes.
Remove from heat. Add the shrimp [crawfish -rael-], turn heat to medium,
and simmer just until shrimp turn pink, abt. 1 minute. Serve immediately,
allowing abt. 3/4 cup for each searving.
Yum, yum, mon... Posted to CHILE-HEADS DIGEST V3 #267 by Innagaddadavida
<rael64@swbell.net> on Mar 18, 1997
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