Louisiana Fish, Shrimp, and Okra Stew with Rice

 

Louisiana Spanish inspired stew is infused with rich flavor using shrimp shells as stock. In addition to adding flavor, Worcestershire adds body to the broth. Fresh okra also thickens it.

Ingredients

1 pound raw Big Easy Wild Caught Gulf medium shrimp, peeled and deveined, shells reserved


3 cups water 


1 1/2 pound skinless Big Easy catfish (cut the fillets in half lengthwise if they are large), cut them into 1-inch strips

1 tsp kosher salt, plus more to taste 


2 tbsp olive oil, plus more for drizzling 


2 tbsp all-purpose flour 

1 large white onion, chopped 


1 large red bell pepper chopped 


2 medium celery stalks, chopped
 

3 medium garlic cloves, chopped 


1 (15-oz) can diced tomatoes undrained 


8 oz fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra


2 tbsp Worcestershire sauce
 

2 teaspoons chopped fresh thyme 

2 fresh or dried bay leaves 


2 tsp Creole seasoning


1/2 teaspoon black pepper, plus more to taste
 

1 cup cooked (such as Doguet, Cajun Country, or Supreme ), for 4 servings
 

Thinly sliced scallions, for garnish

Cooking Instructions

1. Add shrimp shells and 3 cups water to a medium saucepan. Over medium heat, bring the mixture to a simmer.

2. After 15 minutes, remove from heat and let stand. Using a fine wire-mesh strainer, strain the mixture and discard the solids. Stock should be set aside.

3. Place the catfish pieces in a large bowl and season them with salt. Refrigerate for at least one hour before serving.

4. Oil should be heated in a large Dutch oven over medium heat. Cook, stirring constantly, for about one minute until smooth and lightly browned.

5. Then add the onion, bell pepper, celery, and garlic. The Dutch oven should be stirred frequently and scraped to prevent burning. Cook until softened, 8 to 10 minutes. Black pepper, Worcestershire sauce, thyme, bay leaves, and Creole seasoning are stirred in alongside shrimp stock, tomatoes with juices, okra, and tomatoes.

6. Over medium heat, bring the mixture to a simmer. The okra should be almost tender when you remove the lid; reduce the heat to medium-low; cover and simmer for about 15 minutes.

7. Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes.

8. Bay leaves should be removed and discarded. Adding salt and pepper to taste is recommended. The dish is served with white rice, scallions, and olive oil.

Enjoy!