Shrimp And Okra Stew

1. 1

   Chop all of your ingredients before beginning to cook.

2. 2

   Place the rice into a heavy-bottomed, 3 1/2 quart enameled Dutch oven. Add 1 tablespoon of butter and the bay leaf.

3. 3

   Add the water and place the pot over high heat. Bring the water to a boil, then turn the heat down to a simmer and cover the pot with a tight fitting lid. Take note: the heat should be turned down to whatever the lowest heat setting on your stove is. Let the rice simmer for 15 minutes. Turn off the heat and let the rice sit for another 20 minutes (I set a timer).

4. 4

   Meanwhile, cook the stew. Place a 12-inch cast iron skillet over medium heat. Add the bacon and begin to render the fat.

5. 5

   Once the fat begins to release, add the okra. Season the okra with salt and pepper. Stir the okra as it cooks, taking note of the gelatinous strings that chase your spoon around the pan. Let the okra cook until the strands begin to dissipate and the okra becomes soft.

6. 6

   Add the garlic and red chile flakes to the pan. Cook until the garlic becomes fragrant.

7. 7

   Add the butter and let it melt, then add the shrimp. Cook the shrimp until it becomes pink, then add the tomato. Stir everything together to combine, taste, and adjust the seasoning. Stir in the thyme and half of the parsley. Let the shrimp finish cooking and the flavors meld, about 10 minutes. Add the rest of the parsley.

8. 8

   Serve the stew and juices over hot rice.

* Per serving · 4 servings · Values may vary.