Cajun Seafood Stew with Spicy Sausage and Fried Okra Recipe - Los Angeles Times

Name: Cajun Seafood Stew with Spicy Sausage and Fried Okra Recipe - Los Angeles Times
Ingredients: 2 cups vegetable oil; 12 okra pods (4 ounces), quartered lengthwise; Kosher salt; 2 andouille sausage links (6 ounces), cut into ¼-inch dice; 1 bunch green onions (6 to 8), dark green parts thinly sliced, light green and white parts minced; 3 inner celery stalks, trimmed and minced; ½ small green bell pepper, seeded and minced; Freshly ground black pepper; 2 tablespoons tomato paste; 2 almond-size garlic cloves, minced; 1 bay leaf, preferably fresh; 1 branch thyme sprigs; 2 tablespoons all-purpose flour; 1 cup dry white wine; 2 pounds skinless red snapper, grouper, rockfish or monkfish fillets, cut into 2-inch chunks; 1 pound peeled and deveined extra-large shrimp, tails left on; 2 pounds mussels or clams, scrubbed clean; Cooked white rice, for serving

www.latimes.com

Frying the okra results in shoestring-fry-like strands and rids the pods of all their gelatinous gook. Make them and keep them stored in an airtight container for up to a day if you don’t want to...

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Ingredients

2 cups vegetable oil
12 okra pods (4 ounces), quartered lengthwise
Kosher salt
2 andouille sausage links (6 ounces), cut into ¼-inch dice
1 bunch green onions (6 to 8), dark green parts thinly sliced, light green and white parts minced
3 inner celery stalks, trimmed and minced
½ small green bell pepper, seeded and minced
Freshly ground black pepper
2 tablespoons tomato paste
2 almond-size garlic cloves, minced
1 bay leaf, preferably fresh
1 branch thyme sprigs
2 tablespoons all-purpose flour
1 cup dry white wine
2 pounds skinless red snapper, grouper, rockfish or monkfish fillets, cut into 2-inch chunks
1 pound peeled and deveined extra-large shrimp, tails left on
2 pounds mussels or clams, scrubbed clean
Cooked white rice, for serving