Gulf Shrimp and Okra with Red Quinoa
Yield - 10 - 12 servings
1/4 LB BACON (Diced)
1 LB ANDOUILLE SAUSAGE (Remove skin and cut into Trivial Pursuit sized wedges)
1 LB RED QUINOA
1 CUP YELLOW ONION (Chopped)
1 12 oz BOTTLED ABITA AMBER BEER
2 BAY LEAFS
1 QUART SHRIMP STOCK (see Recipe)
3 TBSP MINCED GARLIC (See
1 TBSP CREOLE MUSTARD
2 TSP WHITE PEPPER
1 LARGE RED BELL PEPPER (Chopped, Divided)
1 LB LOUISIANA GULF SHRIMP (PEELED, Reserve the heads and shells for stock, see Shrimp Stock Recipe)
1 LB FROZEN OKRA
In a 14 inch cast iron skillet and over medium heat, lightly brown bacon, then add andouille and sauté until the edges of the sausage are slightly brown. Now add quinoa and lightly toast in the bacon and sausage grease. Deglaze the skillet with the onion and add about 1/2 the beer and the bay leafs, when the beer has evaporated add the remaining beer and about 1 cup of the stock. Stir the quinoa often to insure that the grain is not sticking to the bottom of the skillet, and that all of the "graton" has lifted from the bottom of the pan.
Lower heat to medium low and add the remaining ingredients, and continue to simmer until all of the stock has been absorbed by the quinoa. Taste the quinoa to ensure doneness, add more stock if needed and continue to simmer covered. When done serve!
To make this the perfect breakfast buffet item.... Add 10-12 whole raw eggs on the top of the skillet for the last 10-15 minutes of the simmering process. This technique will poach the eggs in the shrimp stock and will make a beautiful presentation on a breakfast buffet!
Serve buffet or family style directly out of the skillet, also with browned pistolettes and butter.
The first time I cooked
quinoa, I over cooked the bottom of the grain. Sorta like you
intentionally do the bottom of a paella. I LOVED! the crunchy and nutty flavor by
the dark browned grain was perfect!
to Home Cookin' Page or Return to Table of Contents
or Return toTable of Contents - Cajun and Creole Breakfast Buffet Recipes
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995- 2018 Aurora Catering, Inc. All rights reserved.
Revised: May 31, 2018.