Jambalaya is marvelous, and doesn't taste the same without okra. I have a great recipe here:
*½ pound fresh okra, washed, trimmed, and cut into ½ inch slices or you may use frozen cut okra *1 pound small cooked shrimp *1 package of andouille or chorizo sausage sliced in rounds *2 cups of cubed skinless chicken *2-3 cups of diced sweet onion *2 bunches scallions, chopped fine *1 small green bell pepper, finely chopped *10 oz of frozen or fresh corn husked *i small celery heart *with leaves*, minced fine *4 quartered red vine tomatoes *Juice of 1 lemon *1 pound large crawfish (or prawns), shelled and deveined *1 bay leaf *2 cups chili sauce *cooked long-grain rice
If using fresh okra, soak about 30 minutes in cold water with the lemon juice to remove any gumminess or stir fry in 3 -4 tablespoons of olive oil and drain.
In a large saucepan, heat 3-4 tablespoons of olive oil until fragrant, then cook the meats with the bell peppers and onions, stirring over low heat until meat is lightly browned and the pepper and onion are caramelized and tender.
Remove the meats; add the drained okra, stirring well. After about 5-8 minutes, add the corn, stirring continuously. Add tomatoes, celery and seasonings and on low heat let simmer for 10 minutes. Now you can start adding the seafood, fish, prawns, and shrimp, all in 3 minute intervals stirring in between. Let simmer again on medium-low heat about 10 minutes. If you need to add some liquid put ½ cup of water or broth. Cook yellow or white rice and serve Okra dish on top of rice.
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*½ pound fresh okra, washed, trimmed, and cut into ½ inch slices or you may use frozen cut okra
*1 pound small cooked shrimp
*1 package of andouille or chorizo sausage sliced in rounds
*2 cups of cubed skinless chicken
*2-3 cups of diced sweet onion
*2 bunches scallions, chopped fine
*1 small green bell pepper, finely chopped
*10 oz of frozen or fresh corn husked
*i small celery heart *with leaves*, minced fine
*4 quartered red vine tomatoes
*Juice of 1 lemon
*1 pound large crawfish (or prawns), shelled and deveined
*1 bay leaf
*2 cups chili sauce
*cooked long-grain rice
If using fresh okra, soak about 30 minutes in cold water with the lemon juice to remove any gumminess or stir fry in 3 -4 tablespoons of olive oil and drain.
In a large saucepan, heat 3-4 tablespoons of olive oil until fragrant, then cook the meats with the bell peppers and onions, stirring over low heat until meat is lightly browned and the pepper and onion are caramelized and tender.
Remove the meats; add the drained okra, stirring well. After about 5-8 minutes, add the corn, stirring continuously. Add tomatoes, celery and seasonings and on low heat let simmer for 10 minutes. Now you can start adding the seafood, fish, prawns, and shrimp, all in 3 minute intervals stirring in between. Let simmer again on medium-low heat about 10 minutes. If you need to add some liquid put ½ cup of water or broth. Cook yellow or white rice and serve Okra dish on top of rice.