Okra. Some say it’s slimy, some say it’s the best fried vegetable on any southern table. I would have to agree with the latter. However, I have found a different recipe that is a cross between country and creole. Continue reading to transform a casserole into seafood gumbo.
Okra and Rice Casserole adapted from Southern Living
The great thing about this recipe is it will serve empty nesters twice when you turn the side dish into Seafood Gumbo.
3 Tbsp. canola oil
2 Tbsp. all-purpose flour
1 pkg. frozen seasoning blend
2 tsp. minced garlic
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth
1 1/2 fresh okra, trimmed and cut into pieces
1 cup frozen corn kernels
2 tsp. Cajun Seasoning (I used Tony Chachere’s)
1/4 tsp. black pepper
2 (8.5 oz) pouches microwavable basmati rice
Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish. Whisk together the oil and flour in a dutch oven and cook over medium-high whisking until mixture is golden brown – 5-7 minutes. Stir in frozen seasoning blend and cook for about 3 minutes.
Stir in tomatoes, broth, okra, corn, Cajun seasoning and pepper. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring often, until slightly thickened for about 10 minutes.
Squeeze rice pouches to separate grains. Tear a 2-inch vent in each pouch and microwave both pouches for 2 minutes. Rice will be slightly undercooked. Spoon into prepared baking dish. Top with okra mixture. Bake 25-30 minutes.
Okra and Rice Seafood Gumbo
Leftover Okra and Rice Casserole
Remaining Vegetable Stock from Casserole
28 oz. can crushed tomatoes
3 andouille sausage links, diced
1 pound Cajun steamed shrimp
1 tablespoon Worcestershire sauce
2 tablespoons cajun seasoning
salt and pepper to taste
Water to reach desired consistency
Place leftover okra and rice casserole in a dutch oven. Add 28 oz. can crushed tomatoes, and the vegetable broth not used in the first recipe. Combine remaining ingredients except for shrimp and simmer at least 30 minutes. Five minutes before serving, add shrimp. Serve with cornbread and coleslaw.