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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please! Ingredients:
3 bay leaves |
2 teaspoons salt |
1 1/2 teaspoons dry mustard |
1 1/4 teaspoons white pepper |
1 teaspoon ground red pepper (cayenne) |
1 teaspoon dried thyme, crumbled |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon dried basil, crumbled |
6 tablespoons vegetable oil |
3 cups okra, sliced into 1/4-inch wide slices |
3/4 cup onion, finely chopped |
3/4 cup green bell pepper, finely chopped |
1/2 cup celery, finely chopped |
1/4 cup unsalted butter (1/2 stick) |
2 teaspoons fresh garlic, minced |
1/4 cup all-purpose flour |
5 1/2 cups seafood stock |
1/2 cup green onion, thinly sliced |
3/4 lb medium shrimp, peeled and deveined |
salt |
Directions:
1. Combine first 8 ingredients in small bowl for seasoning mixture.
2. Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
3. Add 2 cups okra and saute until brown, about 6 minutes.
4. Stir onion, green pepper and celery into okra and cook 1 minute.
5. Add butter and cook 1 minute.
6. Mix in garlic and saute 1 minute.
7. Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
8. Add flour and remaining 2 tablespoons oil.
9. Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
10. Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
11. Stir in remaining stock; boil 2 minutes, stirring frequently.
12. Reduce heat and simmer 5 minutes, stirring occasionally.
13. Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
14. (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
15. Add green onion to soup and simmer 3 minutes.
16. Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
17. Salt to taste and serve.
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