SERVES: 6-8
INGREDIENTS:
2 TBSP butter
3 TBSP oil
2-3 C okra – caps removed, sliced 1/2”
1 C celery - thinly sliced on the diagonal
1 large onion – chopped
1 large bell pepper - chopped
4-5 cloves garlic - minced
4+ C shrimp stock
2 - 14 oz. cans petite diced tomatoes – drained, juice reserved
2 – 6 oz. cans tomato puree
1 tsp. Worcestershire Sauce
1 tsp. sea salt
1 tsp. fresh thyme
2 TBSP Old Bay
3 TBSP Frank’s Original Hot Sauce
1/2 tsp. cayenne
1 C raw rice – long cooking type
1-1/2 lb. shrimp*** – peeled and deveined (more if not using scallops and oysters)
1 lb. sea or bay scallops – thoroughly rinsed!
1/2 lb. crab meat
1 pt. oysters – drained, liquid reserved
DIRECTIONS:
Heat oil and butter in a Dutch oven until bubbly - saut̩ okra until it begins to get tender (4-6 minutes) Рadd celery, onions and bell pepper and stir/cook until vegetables are tender. Add garlic and cook 1-2 minutes. Do NOT let garlic get brown.
Add tomatoes, tomato puree, 3 C shrimp stock, Worcestershire sauce, thyme, Old Bay, cayenne and Frank’s to vegetables; simmer 15 minutes. Salt to taste. Also taste for ‘heat’ and add more Old Bay or cayenne as desired.
Add rice and bring to a simmer. Reduce heat to low, cover and cook 18 minutes, stirring occasionally. Add shrimp stock, oyster juice or tomato juice if necessary to keep mixture a semi-thick consistency. Salt to taste again when rice is tender.
(If using bay scallops, add them last) Add shrimp and crabmeat – simmer 1 minute. Add oysters and scallops and simmer 2-3 minutes. Check each type of seafood for doneness. Gradually add more liquid (stock or water) as desired, stirring constantly. Check for salt.
Serve with cornbread.
NOTE: The shellfish listed here are all optional - use all shrimp if you like, just increase amount
