This recipe unites two staples of Southern cooking — Louisiana crawfish and okra — for a flavorful dish rich in nutrients and different colors. The secret to the richness of this dish is in letting the leeks cook low and slow, bringing out their natural sugars before adding the other ingredients. This allows a natural caramelization to form the base of the dish.
The dish is not very spicy in and of itself, but it only gets better with your favorite hot sauce or a sprinkle of cayenne pepper over the top.
Crawfish with Melted Leeks and Okra Recipe
Prep Time: 10 minutes | Cook Time: 45 minutes
- 1 leek
- 1 tablespoon butter
- 2 cups of okra
- 2 1/2 ounces tomato paste
- 10 1/2 ounces frozen crawfish tails, defrosted
- Salt and pepper, cayenne pepper
1. Prepare the leeks. First, remove the dark green tops. These can be saved for a vegetable stock or broth base.
2. Split the white portion of the leek down the center, keeping the root attached. This will make it easier to rinse the leek to remove any grit that may be present between the layers.
3. Thinly slice the leek. Place in a sauté pan with the butter, season with a pinch of salt, and cook, stirring occasionally, until soft and lightly caramelized.
4. When the leeks look like this, add the okra, sliced into rounds, and the tomato paste. Increase the heat and fry until the tomato paste reduces in texture and starts to brown a bit, then add a bit of water and bring up the fond so that you have a thick sauce. Continue to cook, stirring occasionally, until the okra is completely cooked through.
5. Add the crawfish tails and cook until they are warmed through.
6. Season to taste with additional salt, black pepper, and cayenne pepper. Serve immediately.