OKRA AND TOMATO STEW WITH SAVANNAH WHITE SHRIMP AND SAUSAGE
Source: New York Times
Excerpted from Woodfire Grill, Atlanta
Time: 1 hour
3 tablespoons grape seed oil
1 large yellow onion, cut into 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 pounds tender 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 fresh corn, cut from 3 medium ears
2 tablespoons minced fresh thyme
1 pound andouille, sliced
24 large Savannah white shrimp or other large shrimp (16 to 20 in a pound), peeled to last tail segment and deveined
8 cups cooked white rice.
Heat 1 tablespoon oil in large Dutch oven over medium heat. Add onion, carrots and celery, and saute, stirring frequently, until soft and golden, 10 to 15 minutes. Add garlic, paprika and bay leaf, and saute until fragrant, about 40 seconds.
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. Saute, tossing frequently, until okra has colored slightly, about 2 minutes. Turn okra into Dutch oven with sauteed vegetables. Sprinkle with salt. Stir tomatoes, wine and broth into vegetables. Bring to a simmer over medium heat, and cook until okra is tender and has thickened stew slightly, 10 to 15 minutes (longer if you prefer a richer stew).
Stir in corn and thyme, and simmer until corn is tender, 5 minutes. Taste stew for seasoning. Keep hot, and set aside.
Heat large nonstick skillet over high heat. Add andouille, and saute until brown, 2 minutes, turning once with tongs. Move andouille from skillet to stew base, leaving fat in skillet.
Dry shrimp well between paper towels. Saute 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.
Yield: 6 servings.
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