Shrimp Creole with okra, for two
Lars
14 days ago
last modified: 13 days ago
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Okra Newbie Questions
Comments (69)That's for sure. My mother used to dump it out of a can, into a pan and cook it till it was ruined. As a kid, I liked the taste, but couldn't get beyond the slime of it that way. When I got older, I realized that I liked it spread out with tomatoes and in soups, pickles, then tried frying fresh. and very much like it that way. I love to grow it, not just for the vegetable, but because I find the plant so interesting and almost majestic in the garden. Here in my WV backyard SFG, my neighbors were curious about the tall plant in my garden and it made for a great conversation starter, as well. I didn't get it put out last year due to some time constraints, but this year, I plan on planting about 8, which should do for one person just fine. I plant Spineless Simpson, as it doesn't get so tall that I can't get to the pods without a ladder....See MoreOkra Recipes Anyone ???
Comments (27)I'm stunned Jambalaya's not here. My recipe doesn't use a lot of it, but its in there. Jambalaya This recipe an old boyfriend made for me. I broke up with him before I got the recipe. One of my sorority sisters was dating his brother. She got the recipe for me. A heck of a way to get a recipe! Serves 4. Ingredients 12 large shrimp, peeled and deveined 8 oz boneless, skinless chicken, diced 8 oz smoked ham, diced (Kielbasa or Andouie sausage also work well) 2 cups cooked rice 2 tablespoons butter or margarine ¼ cup each diced tomato, diced onion, diced celery, diced green pepper, and sliced okra 1 cup tomato juice (I like spicy V-8 or Bloody Mary mix instead) 1 cup stock, chicken, beef or seafood 1 tablespoon garlic, minced 1 tablespoon Worcestershire sauce ¼ teaspoon cayenne pepper ¼ teaspoon black pepper Salt to taste 1 tablespoon gumbo file, optional Melt the butter in a sauce pot and add vegetables. Sauté vegetables for a couple minutes and add seasonings. Add shrimp, chicken and ham and sauté until cooked. Add rice, stock, tomato juice and simmer 10 minutes. Remove from heat, stir in gumbo file to thicken and serve immediately....See MoreSouthern shrimp and grits-is this right?
Comments (24)Looks good, Rob! I’ve made Emeril’s version before, the shrimp/andouille part not the grits part. Wife found it a bit spicy but I liked it. https://www.emerils.com/122851/spicy-shrimp-and-andouille-over-charleston-style-grits Jinx - I like the idea, and I’m sure it’s great. I’d have a hard time pouring three cups of heavy cream into a recipe though! Maybe on a special occasion....See MoreTweaking old-school shrimp orleans recipe
Comments (19)lpink, here is an excellent substitute for cream of mushroom soup. It is Mushroom Bechamel Sauce from Robert St John. I’ve made it before and it is fabulous. I froze it in 1 cup portions. It will separate a bit when thawed, but you can stir it back into shape! You can control the amount of salt easily. I’m going to post the recipe below, but I would urge you to go to his site and read the whole blog post. It is hilarious! MUSHROOM BÉCHAMEL SAUCE (should be used as a legit substitute for canned cream of mushroom soup) 1 Tbl Olive oil, light 1 /2 cup Onion, minced 1 /4 cup Shallot, minced 1 /4 cup Celery, minced 2 tsp Salt 1 tsp Garlic, granulated 1 /2 tsp Thyme, dry 10 oz Mushrooms, cleaned, sliced (4 cups) 3 cups Chicken broth, warm 1 /2 cup Butter 3 /4 cup Flour 1 cup Whipping cream Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes. In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: two quarts...See MoreLars
13 days agoLars
13 days agoLars
12 days agoplllog
12 days agolast modified: 12 days agoLars
11 days ago
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