The first time I had anything with Cajun spices was in New Orleans. I was on a business trip and brought my husband along. We explored as many restaurants as my hectic schedule would allow and we fell in love with everything Cajun, Creole and blackened.
I found fresh okra at the market and that triggered memories of a tiny restaurant we found just outside the French Quarter (can’t remember the name) where I had a plate piled high with spicy stewed tomatoes, okra and shrimp.
Well, I rarely eat shrimp anymore, but I wanted to recreate the flavors of that dish using just the veggies. I like quite a bit of kick so if you’re not so inclined, I suggest you start with half the amount of spice and then adjust it before serving to your liking. If your smoked paprika also has a hot spice mixed in (mine has chipotle), you might want to reduce the amount of cayenne.
For those following Dr. Fuhrman’s Eat To Live program, this complies with both the weight loss and life plans so long as you leave out the salt and oil.
Ingredients (serves 6 – 8)
1 large sweet onion – sliced
½ pound fresh okra – cut in half lengthwise (or use frozen)
1 cup celery – cut on an angle (about 2 medium stalks)
1 cup carrots – cut on an angle (about 2 medium carrots)
4 medium tomatoes – cut into ¼ inch wedges
2 cups uncooked brown rice (or rice of choice)
2 teaspoons smoked paprika
2 teaspoons cayenne pepper
2 teaspoons garlic powder
½ teaspoon chili pepper flakes
1 teaspoon ground black pepper
1 teaspoon salt (optional)
1 teaspoon oil (optional)
Directions
1. In a medium saucepan, bring rice, 4 cups of water, 1 teaspoon of smoked paprika and 1 teaspoon of cayenne to a boil, reduce to simmer, cover, and let cook for 35 minutes. If not using brown rice, cook per package instructions.
2. While rice is cooking, chop all vegetables. Sauté the onion in the oil (or use water or vegetable broth) with the chili pepper flakes over medium-high heat for 5 minutes until they begin to soften. Add all remaining vegetables and spices (except salt), and sauté another 5 minutes. Then reduce heat to low, cover with a tight fitting lid, and let cook until rice is finished. If you prefer your okra on the crunchy side, then add it in 5 – 7 minutes before the rice is finished cooking.
3. Adjust seasoning as desired. You may find it’s not necessary to add salt.
4. Serve hot with the vegetables over rice.
Beverley Cheng says
This looks really delicious! I love okra, but I only have one recipe that I make with it – will try this one out next time I buy it!
Beverley Cheng recently posted…Weekly Workout Wrap Up!
Amy says
I know how that can happen with using an ingredient in just one dish. I used to do that with zucchini and yellow squash — I’d only use them in ratatouille and nothing else. I hope you can give this okra dish a try. Thanks for stopping by, Beverley!