Shrimp and 4-Pepper Stew
While the absence of roux disqualifies this hearty, delicious stew from gumbo status, it does contain practically of of the other elements of that classic Creole specialty.
2 tablespoons olive oil
1/2 pound okra, sliced into 1-inch rounds
1 medium onion, chopped
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1 (15.4-ounce) can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
1 teaspoon filé powder
Cooked white rice for accompaniment
1 small lemon, cut into wedges for accompaniment
- Heat oil in a large, deep skillet over medium-high heat. Add okra and sauté until slightly soft, about 3 minutes.
- Add onion, bell peppers and garlic; sauté for 10 more minutes.
- Stir in tomatoes, broth, bay leaf, cumin, allspice, salt, black pepper and cayenne pepper. Bring to a boil, reduce heat and simmer for 20 minutes; stir occasionally.
- Add shrimp and cover. Cook until shrimp turn pink, about 5 minutes.
- Remove from heat and stir in filé powder.
- Serve ladled over rice, with a wedge of lemon on the side.
Makes 4 servings.