GRILLED OKRA RECIPES

Steps:

• For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
• Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
• Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
• For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
• Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
• Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
• For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
• Place the cornmeal in a shallow baking dish and season with salt and pepper.
• Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
• Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
• In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
• Strain though cheesecloth or a fine strainer.

Steps:

• To make the gumbo, heat the oil in a large saucepan over a medium heat and add the chicken and sausage. Brown on all sides, remove and set aside.
• Heat a little more oil if needed in the pan and add the onion, celery and pepper. Fry for 5–10 minutes, stirring regularly until softened. Add the garlic, Cajun seasoning and thyme and stir continuously for about 20 seconds or so, until aromatic.
• Return the chicken, sausage and any juices back to the pan. Add the flour and stir to coat all of the ingredients. Add the stock (you will only need half of it if you don't include the okra), tomatoes and okra, if using, bring to the boil, then reduce the heat to low and simmer with the lid on for 15–20 minutes until cooked. Season with salt and pepper. Add the prawns (do not add prawns now if you are freezing the gumbo, see tip) and cook for a few minutes until they are pink and just cooked.
• To make the cornbread, preheat the oven to 200C/180C Fan/Gas 6 and grease two 6-hole muffin tins or one 12-hole muffin tin with a little melted butter.
• Heat about a tablespoon of the butter in a small frying pan. When it starts to foam, add the spring onions, sweetcorn and chilli and fry for about 5 minutes, stirring often, until the sweetcorn is golden.
• In a small bowl, mix together the polenta, flour, baking powder and salt. In a large bowl, whisk the soured cream with the eggs, milk and remaining melted butter until smooth. Fold the dry polenta mixture into the soured cream mixture until you have a smooth batter and then stir in the sweetcorn mixture until evenly mixed. Divide the mixture between the holes in the muffin tins and bake in the oven for 25–30 minutes until golden and cooked through.
• Garnish the gumbo with the amaranth and spring onions and serve with the lime wedges and muffins alongside. Store any leftover cornbread in an airtight container for up to 3 days.