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Okra Etouffee With Waffle Cornbread

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 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.

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