Shrimp and Okra Bisque

By WisconsinMike

Paul Prudhomme

Ingredients

• Seasoning:
• 3 whole bay leaves
• 2 t. salt
• 1 1/2 t. dry mustard
• 1 1/4 t. white pepper
• 1 t. cayenne
• 1 t. dried thyme leaves
• 1/2 t. black pepper
• 1/2 t. dried basil leaves
• 1/4 C. + 2 T. vegetable oil, in all
• 3/4 lb. okra, sliced 1/4" thick (3/4 C in all)
• 3/4 C. onions, finely chopped
• 3/4 C. green bell peppers, finely chopped
• 1/2 C. celery, finely chopped
• 4 T. unsalted butter
• 2 t. minced garlic
• 1/4 C. all-purpose flour
• 5 1/2 C. Seafood stock
• 1/2 C. green onions, finely chopped
• 3 dozen (3/4 lb) peeled medium shrimp

Preparation

Step 1

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4 qt. saucepan, heat 1/4 C. of the oil over high heat for 1 minute. Stir in 2 C. of the okra, cook until browned, about 6 minutes, stirring occasionally. Stir in the onions, bell peppers, and celery and cook 1 minute. Add the butter and cook 1 minute; then stir in the garlic and cook 1 minute more. Add the seasoning mix and stir well; continue cooking over high heat for 3 minutes, stirring frequently and scraping pan bottom well. Add the remaining 2 T. oil and the flour; stir and scrape the pan bottom well. Continue cooking until well browned, stirring frequently, about 2 minutes. Stir in 1 1/2 C. of the seafood stock, and scrape the bottom of the pan well; then add 4 C. more stock and stir well. Bring to a boil, stirring often. Boil 2 minutes, then lower heat and simmer 5 minutes; stirring occasionally. Stir in the remaining 1 C. okra. Continue simmering 10 minutes; stirring occasionally. Add the green onions and simmer 3 minutes. Remove from the heat. Add the shrimp, turn heat to medium, and simmer just unitl shrimp turn pink, about 1 minute. Serve immediately.