Serves 6
Prep time: 15 minutes
Cook time: 30 minutes
If you ask my 7-year-old daughter what the Holy Trinity is, you’ll get a different answer than a chef from Louisiana. They’re sure to say onions, bell pepper, and celery. These three aromatic vegetables are the undisputed workhorses in Cajun and Creole cooking. I love this soup because it’s rich and fragrant and easy. For my version, I used half seafood stock and half vegetable broth because seafood stock isn’t cheap. And I already spent most of the soup budget on the shrimp!
“For to have the fruition of God the Trinity, after whose image we are made, is indeed the fulness of our joy, than which there is no greater.” – Saint Augustine
Ingredients
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 Tablespoons olive oil
- 12 ounces frozen cut okra
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green or red bell pepper, diced
- 1 Tablespoon minced garlic
- 4 Tablespoons butter
- 1/4 cup flour
- 2 15-ounce cans seafood stock
- 2 cups vegetable broth
- 1/2 cup green onions, diced
- 8 ounces shrimp, peeled and deveined
Instructions
- In a small bowl, combine the seasonings and set aside.
- In a 4-quart saucepan, heat olive oil over medium-high heat. Add the frozen okra and sauté for 8 minutes, stirring often.
- Stir in the onions, celery, and bell pepper and sauté for 4 minutes.
- Add the garlic and sauté for 1 minute.
- Add the butter and flour and stir constantly for 2 minutes, scraping the bottom of the pan.
- Add 1 can of the seafood stock and continue to stir constantly, scraping the bottom of the pan for 1 minute.
- Add the remaining seafood stock and vegetable stock and stir well to combine. Bring to a boil, then lower heat to low and simmer for 10 minutes.
- Add the green onions and shrimp, stir well, and simmer another 2 minutes. Serve immediately.
