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- Okra & Shrimp Stew with Louisiana Brown Rice
The USA Rice Federation deems September “Rice Month”, but in Louisiana, every month is rice month! In Evangeline parish alone, almost 42,000 acres of rice is grown. Rice crops brought in over $350,000,00 in 2018, statewide. Rice consumption in Louisiana is pretty hefty – try this tasty recipe over some nutty-tasting brown rice:
2 ounces bacon, diced
2 cups okra, sliced about 1/8-inch thick
Salt and pepper to taste
1 tablespoon garlic, sliced thinly
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 pound shrimp peeled and deveined
2 cups crushed tomatoes
1 teaspoon fresh or dried thyme, minced
2 teaspoons flat leaf parsley, minced
Place a 12-inch cast iron skillet over medium heat. Add the bacon and begin to render the fat.
Once the fat begins to release, add the okra. Season the okra with salt and pepper. Stir the okra as it cooks, until it becomes soft.
Add the garlic and red chile flakes to the pan. Cook until the garlic becomes fragrant.
Add the butter and let it melt, then add the shrimp. Cook the shrimp until it becomes pink, then add the tomato. Stir in the thyme and half of the parsley. Let the shrimp finish cooking and the flavors meld, about 10 minutes. Add the rest of the parsley.
Serve the stew over hot brown rice.
Recipe Provided by: Quincy L. Vidrine, M. Ed, CHC.
For more information about this recipe contact Quincy Vidrine with the LSU AgCenter-Rapides Parish
The LSU AgCenter and the LSU College of Agriculture