Cajun Soft Shell Crab with Okra

Cajun Soft Shell Crab with Okra | 1 Comment
From Carrot Cake Trifle, Aired on Tue 10/14
Chef Jeff Henderson, Crab, Cajun, Dominique’s


-      Heat up a skillet and add 2 tablespoons butter and okra

-      Cook okra for about 5-7 minutes

-      Mix in ¼ tablespoon of Cajun spice and set okra aside

-      In a Dutch oven bring 2 tablespoons of olive oil up the temperature and add the holy trinity

-      Add the garlic and simmer until fragrant for about 2 minutes

-      Add the bacon and render out the fat for about 5 minutes

-      Add 3 tablespoons of butter and melt

-      Sprinkle 3 tablespoons of flour on top and mix with wooden spoon

-      Add the chicken broth, potatoes and saffron, then reduce the heat

-      Add the sautéed okra and corn to the chowder

-      Add the remaining Cajun spice and cook for about 15 minutes or until thick

-      Adjust the seasoning

  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • 1 ½ cups holy trinity (diced onion, celery, green bell pepper)
  • 1 tablespoon minced garlic
  • ½ cup Applewood smoked bacon
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 pinch saffron
  • 1 ¼ tablespoons Cajun spice
  • 1 cup peeled and diced small Yukon potato
  • 2 corn on the cob, taken off the cob


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