Chef John Folse: Okra & shrimp pie - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Okra & shrimp pie

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NEW ORLEANS (WVUE) -

Okra was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes including gumbo and pies. Okra and shrimp can be eaten alone or made into a pie like this recipe. Many people in Louisiana make large batches of this dish to freeze for later use in gumbos or stews. 

Prep Time: 1½ Hours

Yields: 6–8 Servings

Ingredients:

3 pounds fresh okra, sliced ¼-inch thick

1½ pounds (90–110 count) shrimp, peeled and deveined

1 pre-baked pie shell

¼ cup olive oil

½ cup diced onions

½ cup diced bell peppers

2 tbsps minced garlic

1 Creole tomato, diced

1 tbsp white vinegar

½  cup thinly sliced green onions

½ cup unseasoned bread crumbs

salt and black pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste

Method:

Preheat oven to 375°F. Coat a 12-quart Dutch oven with oil. Add okra, onions, bell peppers, minced garlic and tomato and bake 1 hour or until well browned, stirring occasionally. Add vinegar, blending well into mixture. Return to oven and bake 10–15 minutes, stirring occasionally. Remove pot from oven and place on stove top over medium-high heat. Stirring constantly, add shrimp and green onions. Cook 3–5 minutes or until shrimp are pink and curled. Place pie shell in oven and bake 10–15 minutes or until golden brown. While pie shell bakes, sprinkle bread crumbs into shrimp mixture then season to taste with salt, pepper, granulated garlic and hot sauce, stirring to incorporate well. Remove pie shell from oven and fill with okra mixture. Return to oven and bake 7–10 minutes or until lightly browned. Remove from oven and let rest 5 minutes before serving.

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