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Okra Etouffee With Waffle Cornbread

Home / Recipes / Okra Etouffee With Waffle Cornbread

February 3, 2020

Print Recipe
Okra Etouffee With Waffle Cornbread
Week of 02/03/20 to 02/07/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Main Dish
Cuisine Cajun, Creole
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Yield 8 bowl, 10-12 mini waffles
Ingredients
Etouffee
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 2 cups vegetable broth
  • 1 yellow onion diced
  • 2 cups okra chunks
  • 4 cloves garlics minced
  • 2 stalks green onions chopped
  • 3 stalks celery diced
  • 1 green bell pepper seeded and diced
  • 2 tablespoon parsley minced
  • 1 1/2 tablespoon Tomato Paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon oregano
  • 1/2 tablespoon Basil
  • 1 tablespoon paprika
  • 2 teaspoons dried thyme
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
Waffle Batter
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon Kosher salt
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 2/3 cups milk
  • 2 eggs lightly beaten
  • 1/4 cup butter melted
Shallot Rings
  • 2 shallots cut in 1/4 inch rings
  • 1/2 flour
  • 1/4 teaspoon Salt
  • Dash black pepper
  • 1 cup oil for frying
Course Main Dish
Cuisine Cajun, Creole
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Yield 8 bowl, 10-12 mini waffles
Ingredients
Etouffee
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 2 cups vegetable broth
  • 1 yellow onion diced
  • 2 cups okra chunks
  • 4 cloves garlics minced
  • 2 stalks green onions chopped
  • 3 stalks celery diced
  • 1 green bell pepper seeded and diced
  • 2 tablespoon parsley minced
  • 1 1/2 tablespoon Tomato Paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon oregano
  • 1/2 tablespoon Basil
  • 1 tablespoon paprika
  • 2 teaspoons dried thyme
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
Waffle Batter
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon Kosher salt
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 2/3 cups milk
  • 2 eggs lightly beaten
  • 1/4 cup butter melted
Shallot Rings
  • 2 shallots cut in 1/4 inch rings
  • 1/2 flour
  • 1/4 teaspoon Salt
  • Dash black pepper
  • 1 cup oil for frying
Instructions
To Make The Cornbread Waffles
  1. Combine the dry ingredients in a separate container and the wet ingredients in a bowl. Whisk the wet ingredients and gradually add in the dry ingredients until the batter comes together. Pour into waffle iron and cook until golden for about 1 minute to a minute and a half.
To Make The Etouffee
  1. In heavy pot, melt the butter with the oil over medium heat. Add in the flour to make a roux. Cook the roux until the color goes from blond to brown about 8-10 minutes. Add in the onions, bell pepper, celery and garlic. Saute until fragrant for about 3 minutes.
  2. Add in the tomato paste and spices/herbs. Toast for a minute. Add in broth, Worcestershire sauce, parsley and bay leaf. Bring to a boil and lower the heat to simmer for about 20 minutes. Add in the okra and cook for another 8 minutes. Add water if sauce is too thick. Serve over rice or in a bowl with cornbread waffles on the side.
To Make The Shallot Rings
  1. Combine flour, salt, and black pepper in a medium sized mixing bowl. Add in the shallot rings. Preheat a pan with oil. Fry the shallot rings in batches until golden brown and crispy. Transfer to a paper towel lined bowl and sprinkle with more salt. Place as a topping for the etouffee.


Tagged With: Cajun, Cornbread, Creole, Etouffee, waffle

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Simmone

Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
(ServSafe, First Aid & CPR Certified)

Dina

Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community.
(First Aid & CPR Certified)

Yazmin

Yazmin is one of our newest employees at Junior Chef Stars, she found her love of cooking from a very young age. Her favorite memories are helping her mother out in the kitchen and making tortillas by hand with her grandmother. She further advanced her culinary skills by taking cooking classes in school which gave her the confidence and creativity in the kitchen. She loves trying new recipes and experimenting with different flavors.
(ServSafe, First Aid & CPR Certified)

Mikey

Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
(ServSafe, First Aid & CPR Certified)

Angelina

Angelina was born and raised in the SF Peninsula. Despite her young age, her passion for cooking is very old school. Staying true to her Nicaraguan roots, Angelina enjoys using fresh fruits and vegetables in her creations and cooking meals from scratch. Making good honest food is something she keeps very close to her heart. If you don’t catch Angelina cooking in the kitchen, you can more than likely find her at school, dancing, working out, and of course, eating. She’s excited to share her love for food with anyone who’s willing to try something new.
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Mary

Mary, joined the Junior Chef Stars Team in 2017. She’s a certified baking fanatic and loves to bring in delicious treats to share with our team! Mary grew up in Utah and moved to the Bay Area as a teenager. She grew up loving to cook and bake with her mother Dorothy, another amazing baker (we can verify this). When Mary isn’t working she loves all things gardening and never turning down a belly rub from her adorable cat Rex, whom we all think looks like the cat from Puss in Boots.
(ServSafe, First Aid & CPR Certified)

Kyle

Chef Kyle graduated from Le Cordon Bleu College of Culinary Arts in San Francisco with an Associate’s Degree in Occupational Culinary Arts. While living in the Philippines, he started cooking at the age of 8 with the primary reason to help take care of his younger brother while his parents were at work, until he developed a passion in food and cooking. He believes that Julia Childs once said that “People who love to eat, are ALWAYS the best people.” In his spare time he enjoys watching the cooking for family, experimenting with recipes and making cupcakes with his nieces at home.”
(ServSafe, CPR & First Aid Certified)

Russell

Chef Russell is one of our most experienced instructors and has a key role within the product development team at Junior Chef Stars. Growing up in the Bay Area he was exposed to all sorts of different cuisine, and was taught by his father (a former chef), the proper culinary skills in the kitchen from a young age. Along with the formal education and etiquette of the food industry he learned from school he’s always been inspired to cultivate his own dishes at home. Russell loves experimenting with flavors and sharing his creations and knowledge of food with others. Constantly coming up with new ways to blend and fuse certain dishes or enhance their flavors. He loves taking his time cooking, and does so among friends who join in for one of his delicious dishes.
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Julia is one of the newest employees of the JCS team. Although she is relatively new to the culinary field, her love and knowledge for cooking has grown tremendously. When Julia is not working hard in the kitchen as one of Junior Chef Stars assistants, you can find her guarding the goal on the soccer field.
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Linda is one of Junior Chef Stars amazing instructor assistants, she has been part of our team since 2017. Linda has always had a passion for working with kids and has three adult children of her own. Linda loves spending time with her two grandkids in her free time and loves to share her love of cooking & baking with them.
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Chef Brian is Junior Chef Stars Owner. He attended the California Culinary Academy of San Francisco in 2001 for its famed Le Cordon Bleu’s Hospitality Management program. Brian brings with him many years of sales, business management, marketing experience and of course his culinary expertise.
Brian gained a passion for cooking from being in the kitchen with his Father and Grandfather as a small child. His favorite cooking memory is baking chocolate chip cookies with his mom as a child. Brian currently lives in Pacifica with his partner and his dog. He enjoys sharing his knowledge and passion for cooking with others and spending as much free time as he has in the kitchen with his friends and family.
(ServSafe, CPR & First Aid Certified)