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.
Servings Prep Time
Yield8 bowl, 10-12 mini waffles 20minutes
Cook Time
Servings Prep Time
Yield8 bowl, 10-12 mini waffles 20minutes
Cook Time
  • 2tablespoons canola oil
  • 2tablespoons butter
  • 4tablespoons flour
  • 2cups vegetable broth
  • 1 yellow oniondiced
  • 2cups okrachunks
  • 4cloves garlicsminced
  • 2stalks green onionschopped
  • 3stalks celerydiced
  • 1 green bell pepperseeded and diced
  • 2tablespoon parsleyminced
  • 1 1/2tablespoon Tomato Paste
  • 1tablespoon Worcestershire sauce
  • 1/2tablespoon oregano
  • 1/2tablespoon Basil
  • 1tablespoon paprika
  • 2teaspoons dried thyme
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
Waffle Batter
  • 1cup all purpose flour
  • 1cup cornmeal
  • 1teaspoon Kosher salt
  • 1 1/2tablespoons baking powder
  • 1teaspoon sugar
  • 1 2/3cups milk
  • 2 eggslightly beaten
  • 1/4cup buttermelted
Shallot Rings
  • 2 shallotscut in 1/4 inch rings
  • 1/2 flour
  • 1/4teaspoon Salt
  • Dash black pepper
  • 1cup oil for frying
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.