Carolina fish, shrimp, & okra stew with black rice

Active: 40 minutes; Total: 1 hour 10 minutes; Serves: 6 to 8

Shrimp, medium, raw, peeled, deveined; shells reserved	1 pound
Water	3 cups
Cod or catfish fillets, skinless, halve lengthwise if large; cut crosswise into 1-inch strips	1 ½ pounds
Salt, kosher	1 teaspoon +
Oil, olive	2 tablespoons +
Flour, all-purpose	2 tablespoons
Onion, white, chopped	1 large
Bell pepper, red, chopped	1 large
Celery, chopped	2 stalks
Garlic, chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Okra, stemmed, cut crosswise into ½-inch pieces	8 ounces
Worcestershire sauce	2 tablespoons
Thyme, fresh, chopped	2 teaspoons
Bay leaves, dried or fresh	2 leaves
Creole seasoning	2 teaspoons
Pepper, freshly ground	½ teaspoon +
Rice, black, cooked
Scallions, thinly sliced	Garnish

1. Combine the reserved shrimp shells and water in a medium saucepan. 
2. Bring to a simmer over medium heat; remove from heat, and let stand 15 minutes. 
3. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids, and set the stock aside. 
4. Toss together the fish pieces and salt in a large bowl; cover and chill until ready to use, up to 1 hour. 
5. Over medium heat, warm the oil in a large Dutch oven. 
6. Add the flour, whisking constantly, until smooth and lightly browned, about 1 minute. 
7. Add the onion, bell pepper, celery, and garlic. 
8. Cook, stirring often and scraping the bottom of the Dutch oven to prevent scorching, until softened, about 8 to 10 minutes. 
9. Stir in the shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasonings, and pepper. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cover, and simmer until the okra is almost tender, about 15 minutes. 
12. Stir in the fish and shrimp, and reduce the heat to low. 
13. Cover and cook until the fish and shrimp are cooked through, about 5 to 8 minutes. 
14. Remove and discard the bay leaves; season with salt and pepper. 
15. Serve with black rice garnished with scallions. 

Recipe from Food&Wine Magazine, October 2020

Pickled okra

Okra, 3 ½ to 4 inches long, stems trimmed, rinsed	1 pound
Garlic	6 cloves
Red pepper, whole, dried	3
Dill	9
Vinegar, white	1 cup
Water	2 cups
Salt, red sea	2 tablespoons

1. Sterilize three pint jars and lids. 
2. Tightly pack the jars with okra, stem end up. 
3. Add one dried chile, two garlic cloves, and three stems of dill to each jar. 
4. Boil the water, vinegar, and salt, and divide into each of the jars. 
5. Wipe off the rims of the jars with a damp towel, and then firmly screw on the lids. 
6. Place the jars on a rack in a large pot, add enough hot water to cover by 2 inches. 
7. Bring to a boil, cover, and continue boiling for 10 minutes; the jars will seal with a ping sound. 
8. Let stand for at least 1 day.

Chicken, ham & prawn gumbo

Olive oil	2 tablespoons
Onion, chopped	1
Chicken breasts, boneless, skinless, cut into small chunks	½ pound
Flour	¼ cup
Paprika	1 teaspoon
Tomato paste	2 tablespoons
Chicken stock, hot	2 ½ cups
Tomatoes, chopped	14 ounces
Basil, dried	½ teaspoon
Oregano, dried	1 teaspoon
Tabasco
Okra, cut	6 ounces
Bell pepper, seeded, chopped	1
Celery, sliced	2 ribs
Ham, lean, cut into small pieces	1 ½ cup
Prawns, large, peeled, deveined	½ pound
Salt
Pepper, freshly ground
Rice, cooked

1. Soak a clay baking pot for 20 minutes in cold water, and then drain. 
2. Heat the oil in a large frying pan over medium-high heat, add the onion, and cook for 5 minutes, until soft and golden. 
3. Add the chicken, and cook for 2 minutes. 
4. Stir in the flour, paprika, and tomato paste; cook, stirring constantly, for 1 to 2 minutes. 
5. Gradually add the stock, stirring constantly, and then bring to a boil. 
6. Add the tomatoes, basil, and oregano, and then remove from heat. 
7. Add Tabasco to taste, and season with salt and pepper. 
8. Add the okra, bell pepper, and celery to the clay pot. 
9. Pour the tomato mixture into the clay pot, and mix well. 
10. Cover the pot, place in an unheated oven, and then set to 400°F; cook for 30 minutes. 
11. Remove the pot from the oven, add the ham and prawns, and stir well. 
12. Cover and return to the oven for 10 minutes, or until the ham is heated through and the prawns are just cooked. 
13. Serve over rice.