Cajun Okra Stew Recipes

CREOLE STYLE STEWED OKRA

Steps:

• Heat oil in a large sized dutch oven or saucepan.
• Add the sliced okra, diced onion and pepper. Sauté over medium heat stirring often, until the onions and translucent. About 7-8 minutes.
• Stir in the diced tomatoes and seasoning. Bring to a boil and lower heat to a simmer.
• Cover with lid and let the okra and vegetables simmer for 30-45 minutes. Stir occasionally to ensure that it does not stick to the bottom of the dutch oven.
• Serve.

SPICY CAJUN STEW

Steps:

• In a large skillet, cook sausage over medium heat until lightly browned; drain. Add tomatoes and broth. Bring to a boil. Stir in spinach. Return to a boil; cook for 2 minutes. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes. Stir with a fork.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

SLOW-COOKER CAJUN STEW

Steps:

• In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

SOUTHERN OKRA BEAN STEW

Steps:

• In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

CREOLE OKRA

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

BAYOU OKRA SAUSAGE STEW

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

CAJUN OKRA STEW

Steps:

• Heat olive oil in a large stew pot.
• Add chopped onions and garlic and saute for 2-3 minutes.
• Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
• Bring to a boil, stir well.
• Reduce heat and simmer on low 30 minutes, stirring occasionally.
• If the stew gets too thick add water as needed.
• Add chopped okra, stir well.
• Simmer another 15 minutes.
• Serve over rice.

BEEF AND OKRA STEW

Steps:

• Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
• Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.