Come to the table - Jambalaya with Okra
- Maria Esteva
- May 21
- 1 min read
It's about that time again to come together and cook with Aunty Mixsh!
Our June Come to the Table event celebrates the release 01 of our anthology (second edition) as well as honoring Juneteenth. We hope you will join us live on June 19th to cook with our ancestors. This even is FREE if you are a yearly subscriber and the replay is available on our new SUBSTACK. If you are a subscriber you will be receiving an free ticket to the event near the beginning of June.
Here is an ingredent list so you can start getting ready!!
Jambalaya with Okra
INGREDIENTS
3 tablespoons oil (keep divided)
3 bell peppers/capsicum diced (all colours)
2 celery ribs diced
2 jalapeńo peppers diced (remove the seeds to tone down the heat)
1 red onion diced
4 cloves garlic
14 ounce/400g can crushed tomatoes
4 cups stock I use vegetable, chicken or boil up shrimp shells to make stock
1½ cups uncooked long grain rice
2 tablespoons Cajun or creole seasoning
1 teaspoon dried thyme
1 bay leaf
1 pound cooked andouille or hot Italian sausage sliced into rounds or half-moons
1 pound raw shrimp peeled and deveined
1 cup sliced okra frozen works fine if you cannot find fresh, just defrost first.
Comments