Shrimp Creole, Okra, and Carolina Gold Rice

Adapted by
December 2011
Yield: 20 Servings


Creole Sauce bacon
1 cup dried, smoked
1/2 cup canola oil
2 cups diced onions
2 cups diced bell pepper
1 cup diced celery
1 teaspoon kosher salt
1/2 teaspoon coarsly ground black pepper
4 cups chopped tomatoes
1 tablespoon garlic
3 cups strong shrimp stock, made from heads
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 tablespoon fresh thyme
1 tablespoon tablespoon brown sugar
5 bay leaves
seasoned flour
canola oil
okra , the smaller, the better
kosher salt
To Assemble and Serve
Carolina Gold rice


For the Creole Sauce:
In a large soup pot, sweat the bacon with oil until browned. Add the onions, peppers, celery, salt, and pepper and cook until tender. Add the tomatoes and garlic and simmer for 10 minutes. Moisten with the shrimp stock to reach desired consistency. Add the Worcestershire sauce, hot sauce, thyme, brown sugar, and bay, and cook at a low simmer for 10 minuets.

For the Shrimp:
Soak the shrimp in buttermilk. Dip in the seasoned flour, then deep fry in oil.

For the Okra:
Flash cook the okra in a skillet with a touch of butter, salt, and a tiny bit of water to steam al dente; reserve.

To Assemble and Serve:
Place the Shrimp and Okra in a large serving platter with Carolina Gold Rice and serve with Creole sauce.