Spicy Stew with Chicken, Shrimp, and Okra
This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors.
Yields about two quarts.
|unsalted butter||2 tablespoons|
|vegetable oil||1/3 cup|
|unbleached all-purpose flour||¼ cup|
|yellow onion||1 cup||diced|
|red bell pepper||½ cup||diced|
|garlic||lots||minced or pressed|
|tomato concasse, with juice||7 ounces|
|chicken stock||enough to cover the whole lot|
|sliced okra||½ cup||I use the frozen stuff, shhh!|
|chicken meat||10 ounces||cooked and shredded|
|shrimp||8 ounces||cooked and halved|
|black pepper||freshly ground|
- In your soup pot over medium-high heat, melt oil and butter together. Whisk in flour to make a roux. Stir constantly until mixture looks like wet sand and smells like popcorn.
- Stir in onion, celery, garlic, and bell pepper to coat in roux.
- Sprinkle in herbs and spices and stir to mix.
- Cover with chicken stock, add tomatoes, chicken, and shrimp.
- Bring to a boil, reduce to a simmer, and cook about 10 minutes, until the vegetables are cooked but not limp. The roux will also cook and thicken the soup a bit.
- Stir in okra.
- Rest in refrigerator overnight, warm, taste and adjust seasonings if necessary.