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• Yield: 75 oz
• 90 minutes

Ingredients

Roux

• 12 tbsp butter
• 1 cup flour

Okra

• 3 tablespoons vegetable oil
• 1 pound okra, sliced

Cajun Holy Trinity

• 1 large yellow onion, chopped
• 2 green bell peppers, chopped
• 2 celery ribs, chopped

Wet

• 4 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 4 cups chicken broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce

Dry Spices

• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 tablespoon filé powder
• 1 teaspoon Cajun or creole seasoning
• ½ teaspoon dried thyme

Finishing

• 1 pound shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped

Garnish

• 3 scallions, thinly sliced, for garnish

Procedure

In a large nonstick skillet, heat 3 tablespoons of the vegetable oil over medium heat. Add the okra and cook, stirring frequently, for 25 to 30 minutes, or until it is lightly browned and no longer slimy.

While the okra is cooking, heat the remaining vegetable oil and the butter in a Dutch oven or large pot over medium-low heat. Add the flour and cook for 30 minutes, stirring constantly, until the mixture is a dark brown color.

Add the Cajun Holy Trinity to the flour mix and cook for another 5 to 8 minutes, until the vegetables are softened. Add the garlic and cook for another minute, until fragrant.

Mix in dry spices except bay leaves.

Add wet ingredients, bay leaves, and cooked okra. Bring everything to a boil and then reduce the heat to a simmer. Simmer for 35 to 40 minutes.

Add the parsley and shrimp and cook for another 4 to 5 minutes, until opaque and cooked through. Remove the bay leaves. Serve immediately with rice and garnish with sliced scallions.

Notes

ref

Groups: Cajun

Pairs well with Dirty Rice