Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”

Alexander Smalls
October 2020

Gallery

Kelly Marshall

Recipe Summary

active:
40 mins
total:
1 hr 10 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium. Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside. Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.

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  • Heat oil in a large Dutch oven over medium. Add flour; cook, whisking constantly, until smooth and lightly browned, about 1 minute. Add onion, bell pepper, celery, and garlic. Cook, stirring often and scraping bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes. Stir in shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasoning, and black pepper. Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.

  • Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with black rice; garnish servings with scallions, and drizzle with olive oil.

Notes

Black rice is available at Whole Foods or amazon.com.

Suggested Pairing

Berry-scented, lightly spicy California rosé.