The Southern Vegetable Book: A Root-to-Stalk Guide to the South's Favorite Produce (Southern Living) by Rebecca Lang

Author:Rebecca Lang
Language: eng
Format: epub
Tags: COOKING / Specific Ingredients / Vegetables
Publisher: THEI
Published: 2016-04-04T16:00:00+00:00

When I think of okra, I think of my friend Virginia Willis’s pilau. Each spoonful is bursting with okra and simply tastes of summertime. It’s a comforting dish and gives a taste of the coast, no matter where you are. If you have shrimp or fish stock, try using it instead of the water.

MAKES 6 SERVINGS HANDS-ON 20 MINUTES TOTAL 45 MINUTES

1 Tbsp. canola oil

1 onion, chopped

2 garlic cloves, minced

½ lb. okra, stem ends trimmed, cut into ½ -inch pieces

½ red bell pepper, seeded and diced

½ tsp. Old Bay seasoning

½ tsp. ground red pepper

1½ cups long-grain white rice

Table salt

Freshly ground black pepper

1 fresh thyme sprig

8 oz. fresh jumbo lump crabmeat, drained

1 lb. large raw shrimp, peeled and deveined

1. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until translucent, 2 to 5 minutes. Add garlic; cook 1 minute, stirring constantly. Add okra and bell pepper; cook until bright, another 2 minutes.

2. Add the Old Bay, ground red pepper, and rice; stir to combine. Cook, stirring constantly, until rice is coated and lightly toasted. Add salt and pepper to taste. Add 2½ cups water and thyme sprig, and stir to combine. Bring to a boil over medium-high heat. Reduce heat to simmer. Cook, covered, for 15 minutes.

3. Pick crabmeat, removing any bits of shell. Add shrimp and crabmeat, and stir to combine. Cook 5 more minutes.

4. Remove from heat, and let stand, covered, for about 5 minutes. Remove thyme sprig. Season with salt and pepper. Serve immediately.

PICKLED OKRA

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