Okra and Tomato Stew With Savannah White Shrimp and Sausage
Adapted from Woodfire Grill, Atlanta
Time: 1 hour
3 tablespoons grape seed oil
1 large yellow onion, cutinto 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 stalk celery,cut into 1/4-inch dice
4 cloves garlic, minced
1 tablespoon smoked paprika
1 bay leaf
1 1/4 poundstender young okra, washed and dried
1 tablespoon coarse sea salt
2 cups diced tomatoes, plus 1/2 cup of their juices
1 cup white wine
3 to 4 cups shellfish broth or chicken broth
2 cups freshcorn, cut from 3 medium ears
2 tablespoons minced fresh thyme
1 pound andouille, sliced
24 large Savannah white shrimp or other large shrimp (16 to20 in a pound), peeled to last tail segment and deveined 8 cups cooked white rice.
1. Heat 1 tablespoon oil inlarge Dutch oven over medium heat. Add onion, carrots andcelery, and sauté, stirring frequently, until soft andgolden, 10 to 15 minutes. Add garlic, paprika and bay leaf, and sauté until fragrant, about 40 seconds.
2. While vegetables cook, heat 10-inch nonstick skillet over medium-high heat. Cut okra into 1/2-inch rounds. Add remaining oil to skillet over medium heat, and then add okra. Sauté, tossing frequently, until okra has colored slightly, about 2 minutes. Turn okra into Dutch oven with sautéed vegetables. Sprinkle with salt. Stir tomatoes, wine and broth into vegetables. Bring to a simmer over mediumheat, and cook until okra is tender and has thickened stewslightly, 10 to 15 minutes (longer if you prefer a richer stew).
3. Stir in corn and thyme, and simmer until corn is tender, 5 minutes. Taste stew for seasoning. Keep hot, and set aside.
4. Heat large nonstick skillet over high heat. Add andouille, and sauté until brown, 2 minutes, turning once with tongs. Move andouille from skillet to stew base, leaving fat in skillet.
5. Dry shrimp well between paper towels. Sauté shrimp in skillet over high heat until pink, 2 to 3 minutes, turning once with tongs. Transfer shrimp to Dutch oven. Cover, and steep off the heat for 5 minutes. Ladle hot stew over cooked white rice.
6 servings.
Even though I normally don't like okra, I much prefer gumbo made with okra.
