David's Shrimp Stew

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is a lean protein alternative, while tofu provides a plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point, while canola oil is more cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some herbal notes at a lower cost.

Heat vegetable oil in a large pot over medium heat.

Add 24 oz frozen okra to the pot and stir; cook for about 10 minutes.

Add a few teaspoons of vinegar to reduce the slime from the okra; stir and continue cooking.

Set the cooked okra aside once done.

In the same pot, make a dark roux by combining 1 cup flour and 1 cup butter, stirring for about 30-45 minutes until dark.

Add chopped seasoning blend (onions, bell pepper, celery) and garlic to the roux; cook down for about 10-15 minutes.

Add Andouille sausage to the mixture and cook for an additional 10-15 minutes.

Stir in 6 cloves of minced garlic, 1 tablespoon onion powder, 1/2 tablespoon garlic powder, and 1 teaspoon cayenne pepper; mix well.

Add 6 cups of chicken stock to the pot and stir to combine, scraping the bottom to incorporate any browned bits.

Return the okra to the pot and bring the mixture to a boil; then reduce heat and let it simmer for about an hour.

Add 2 stalks of chopped green onions and 6 cubed large red potatoes to the pot; stir to combine.

Let the mixture simmer for about an hour, then add 2 lbs of medium-sized peeled shrimp; stir to combine.

If using additional Gulf shrimp, add them gradually and cover the pot to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens