Cajun shrimp rice with okra

Ingredients for 4 servings:

• 2 garlic cloves
• 1 onion(s)
• 1 bell pepper(s)
• 1 chili pepper(s)
• 1 zucchini, alternatively celery
• 350 g shrimp(s), frozen
• 180 g rice (long grain rice)
• 400 g tomatoes, from the can
• 400 ml stock (fish or chicken stock)
• 1 tbsp olive oil
• 2 tbsp butter
• 2 bay leaves
• 1 tsp thyme
• 180 g okra, fresh
• salt and pepper
• Cayenne pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a rice pot originating from Louisiana

Finely chop the garlic cloves and onion, deseed the bell pepper and cut into small pieces. Depending on its size, cut the zucchini into small cubes or thin half-moons. Alternatively, trim the stem and root ends of the celery, remove the fibers, and cut into small pieces. Deseed, wash, and finely chop the chili pepper. Heat 1 tablespoon of oil and 2 tablespoons of butter in a large pot and sauté the garlic, onion, bell pepper (or celery if desired), and chili over medium heat until softened but not browned. Season with bay leaves, thyme, salt, pepper, cayenne pepper, and paprika. Add the tomatoes and stock, then stir in the rice. Stir, cover, and simmer for 5 minutes. Meanwhile, wash the okra, remove the ends, and cut into roughly 1 cm pieces. Add the peppers to the rice pot along with the zucchini and simmer for another 10 minutes. Add the shrimp and simmer for about 7 minutes, until the rice is tender and reaches your desired consistency (I prefer a slightly drier version). Remove the bay leaves before serving. Beer goes well with this dish.