Menu

Cajun Okra

Presentation

Okra is a stew originating in French Louisiana that appeared during the 18th century. It consists of a strongly flavored broth, meats or shellfish, a thickening agent, and vegetables. Commonly used vegetables include celery, peppers, and onions, collectively known as the "holy trinity" in local cuisine. Okra is traditionally served with rice.

Ingredients

Cajun spice (See preparation), 1 Montbéliard sausage, 300g of meat (Rabbit, Game, Mutton, Poultry of your choice), 1 Pepper, 1 Onion, 2 stalks of Celery.

Preparation before cooking

Prepare the necessary dose of Cajun spice (2.5 g of Paprika + 2 g of garlic powder + 1.5 g of Cayenne pepper (1 to 2 g according to taste) + 1 g of Black pepper + 1 g of Fine salt + 1 g of onion powder + 1 g of thyme + 1 g of Oregano + 0.5 g of Cumin

Prepare the meat into cubes and the Montbéliard sausage, half into thin slices and half into quarter slices.

  • M-105 : FHeat oil in a skillet. Add the meat and brown for three minutes, then add the sausage for another 7 minutes.
    Prepare the pepper into strips and the onion into strips. Wash the celery stalks and cut them into cubes. Measure 5 cl of oil and 50 g of flour.
  • M-95 : Set the meat aside, keeping the juices in the pan. Start by preparing the Brun Roux. Pour 5 cl of oil and 50 g of flour into the pan. Cook, stirring constantly, until it turns brown (approximately 15 minutes). A few minutes before the end, heat a liter of water with the kettle.
  • M-80 : Add 1 liter of very hot water, the vegetables, meat, and spices. Reduce heat and cover as soon as it begins to boil.
  • M-20 :After this time, uncover and let simmer for about twenty minutes uncovered.
  • M-15 : Heat a little water in a large saucepan and water in a kettle to 95°. Pour the water from the kettle into the saucepan once it is hot. Immerse the rice in the water according to the recommended cooking time (11 minutes for my Basmati). Correspond with the end of simmering (if necessary, turn off the heat a few minutes before the rice is ready).
  • Serve in a deep plate with the rice on one side and the meat on the other, then drizzle with broth.