Creole Stew – Art
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat
- 5 cloves garlic
- 150 g Cabanossi
- 2 onions)
- 3 tablespoon tomato paste
- 250 g reen pepper (s)
- 6 okra pods
- 1 can (s) beans, red (450 g)
- 0.5 liter ½ water
- 0.25 liter ¼ wine, red, dry
- 1 tablespoon meat stock or vegetable stock (instant powder)
- 250 g shrimp (possibly frozen oods, defrosted)
- salt
- Fat, for frying
- sugar
- Chili powder (or hot paprika powder)
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in a little fat (e.g. neutral oil) while stirring vigorously. Cut the sausage into slices and add, fry for a minute. Peel and dice the onions (not too coarse), peel the garlic and cut in half. Add the garlic and onions to the mince and let it turn to glass. Stir in tomato paste. Clean the peppers and okra. Cut the paprika into strips, the okra into slices and add both to the mince. Drain the red beans on a sieve, catching the liquid and making up to 1/2 l with water. Mix this liquid with the red wine and the meat stock and pour in. Mix everything well and bring to the boil once. Reduce the heat and simmer for another 15 minutes. Then add the drained red beans and shrimp and steep for another 8 minutes more than boil. Season the stew with salt, a little sugar, chili or paprika powder.
- White bread goes well with it.
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