As I write this post, I am sitting on a plane on my way to Wichita. I have never been to Wichita. This trip is part of the fun of being a blogger. I am getting the opportunity to go to Pizza Hut’s original building and learn more about what they are doing with their product and the franchisees. This is totally cool for the food learning but doubly cool because my daily work includes selling real estate and sometimes that has included the sale of Pizza Hut buildings. The food part of this post is a very unique Cajun Style Okra Risotto. This recipe is a fusion spin on the Cajun idea of red beans and rice. I just love risotto and the rice is such a good vessel for a variety of flavors and ingredients.
My risotto idea was developed to pair with a blackened salmon. In my desire to keep the theme all the way through the meal, I decided to make up a Cajun risotto. As my regular readers know, I really like to take traditional recipes and put a spin on them. To flavor this risotto, I made up a Cajun style sofrito. A sofrito is a Cuban concept or a variation on the Cajun Holy Trinity. I blended to a rough chop, a red onion, celery, red green and cubanelle peppers and some cilantro. The vegetable mixture added some good flavor and texture to the dish.
The risotto was very hearty. It really could have been served as a meal by itself. I added red kidney beans which provided protein but some really good texture to the risotto. The best addition was the okra. I really like okra and it is hard to find different ways to serve it. That gummy, sticky part of the okra really helped worked perfectly to up the level of creaminess of the risotto.
The sofrito ingredients, added to the food processor and blended.
The spice ingredients; the oil and Cajun seasoning followed by the addition of the leeks and the sofrito.
The rice added for toasting, and finally, the stock, okra and kidney beans.
The Cajun Style Okra Risotto plated.
Cajun Style Okra Risotto
- 1 Cup Arborio Rice
- 2 Tsp Creole Seasoning
- 2 Tsp Kosher Salt
- 2 Tsp Oregano Leaves
- 1 Tsp White Pepper
- 1 Tsp Black Pepper
- 2 Tsp Spanish Paprika
- 1 Tsp Thyme
- 2 Tsp Garlic Powder
- 2 Tsp Cayenne Pepper
- 1 Tsp Onion Salt
- 1/2 Whole Red Pepper Rough Chop
- 1/2 Whole Green Pepper Rough Chop
- 3 Whole Cubanelles Rough Chop
- 1/2 Whole Red Onion diced
- 1 Stalk Celery Rough Chop
- 1 Bunch Cilantro
- 1 Tbsp Olive Oil
- 1/2 Whole Leek white part only
- 4 Cups Chicken Stock
- 8 Ounces Frozen Cut Okra
- 8 Ounces Red Kidney Beans
Begin by making the sofrito in a food processor and set aside.
Next, combine your spice mixture and set aside.
Add the oil to a dutch oven on medium high heat. Add 1 tbsp of the spice mixture and cook for 1 minute. Add in the leeks and cook until they soften - about 4 minutes. Next, add in the sofrito, a couple of tablespoons of the spice mixture and cook for 2 minutes. Heat the stock in a sauce pan.
Now add in the rice and toast for 2 minutes. Begin adding the stock 1 cup at a time. After 3 cups have been used, add in the okra and beans. Continue with the stock until the rice has become creamy.
Serve and enjoy!