Name: Okra and Tomato Stew (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Creole
Ingredients: 1 lb Gulf Shrimp-peeled and deveined; 1 lb Heirloom Tomatoes-various colors, chopped; 1/2 lb Okra-fresh, sliced; 1/2 Yellow Onion-finely chopped; 2 cloves Garlic-minced; 1 Jalapeño-seeded and minced; 2 tbsp Olive Oil; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper; 1/2 tsp Cumin; 1/4 tsp Coriander; 1/4 tsp Filé Powder; 2 tbsp Dry Sherry; Salt Sea; Black Pepper Freshly Ground; 2 tbsp Fresh Parsley-chopped

Recipe tier

Seafood
1 lb 450 g Gulf Shrimp-peeled and deveined
Vegetables
1 lb 450 g Heirloom Tomatoes-various colors, chopped
1/2 lb 225 g Okra-fresh, sliced
1/2 1 medium Yellow Onion-finely chopped
2 cloves 2 medium Garlic-minced
1 1 medium Jalapeño-seeded and minced
Seasoning
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Coriander
1/4 tsp 1.25 mL Filé Powder
2 tbsp 30 mL Dry Sherry
Salt To taste Sea
Black Pepper To taste Freshly Ground
Garnish
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

🎙️ Cook with voice coach

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Stir in Garlic and Jalapeño and cook for 1 minute more.
Add Smoked Paprika, Cayenne Pepper, Cumin, Coriander, and Filé Powder and cook for 30 seconds, stirring constantly.
Add Heirloom Tomatoes and Okra to the pot. Season with Sea Salt and Freshly Ground Black Pepper.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the okra is tender and the tomatoes have broken down.
Stir in Dry Sherry and simmer for 5 minutes more.
Add Gulf Shrimp and cook until pink and opaque, about 3-5 minutes.
Garnish with Fresh Parsley and serve immediately.