Thursday, May 23, 2013

Smother Okra and Crawfish

We love the way some recipes are written. Take for example the last sentence in this recipe: "serve over rice if desired." Louisiana Life Magazine does realize this is a Cajun recipe...right? Some things just go without saying...right???

Smothered Okra and Crawfish

Serving Size: 4

Louisiana Life March-April 2013
¼ cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound okra, trimmed and sliced
1 14.5 ounce can diced tomatoes in juice
1 cup chicken stock or broth
1 pound peeled and cooked crawfish tails, with fat
Coarse salt and freshly ground black pepper and hot sauce to taste

In a large Dutch oven or heavy casserole, cook the onions, garlic and okra in oil on medium heat, stirring frequently, until softened, about 10-15 minutes. Add the tomatoes with juice and the chicken stock. Simmer, covered, stirring occasionally, until the okra is tender, about 30-40 minutes, Add the crawfish; season with salt, pepper and hot sauce. Simmer for 10-20 minutes. Serve over rice, if desired.

Source: March/April addition of Louisiana Life Magazine.


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