A Vegetarian Version of Shrimp Creole with Roasted Okra

Is it just me – or am I right that when you put shrimp into a flavorful spicy sauce, the shrimp get lost and just become a tasteless rubbery substance? I say when you buy shrimp, save it for sauteing in butter and garlic or dipping in cocktail sauce! Don’t waste it in a sauce that takes over completely. So, the classic Creole dish – Shrimp Creole – is ripe for a Meatless Monday makeover, I say.

I love the spicy tomato-based dish, but it was just begging for okra ( a classic Cajun ingredient, after all) added to it. So, I nixed the shrimp and toasted/roasted some okra slices in a screaming hot oven to give them a nice crust. Okra is better roasted than simmered here – making it slime-free – and keeping its taste separate and distinct from the sauce. And how I wish I could say this with a proper Louisiana accent: OOOoohh-weeee!!!

To celebrate like a proper foodie on Mardi Gras, I dug out my copy of My New Orleans – from my purchase last year, and spent a half an hour just feasting on the pages. This book is not just a cookbook, but a work of art. A beautifully written and photographed tribute by Chef John Besh to his homeland. Chef Besh, I salute you and all things Cajun ~ and I hope this veggie version does you proud!

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