KINDER – Okra Etouffee
Recipe for Hillsborough Kinder for week of January 12-16, 2026. Please note recipes are subject change due to ingredient availability.
Servings Prep Time
8bowls 20minutes
Cook Time
40minutes
Servings Prep Time
8bowls 20minutes
Cook Time
40minutes
Ingredients
For the Rice
  • 2cups long grain white rice
  • 3cups water
  • 1/4 teaspoon Salt
Okra Etouffee
  • 2tablespoons vegetable oil
  • 2tablespoons butter
  • 4tablespoons all purpose flour
  • 2cups vegetable broth
  • 2cups frozen okracut into chunks
  • 4 garlic clovesminced
  • 1 green bell pepperdiced
  • 1 1/2tablespoon canned tomato paste
  • 1tablespoon Worcestershire sauce
  • 1/2tablespoon dried oregano
  • 1/2tablespoon dried basil
  • 1tablespoon paprika
  • 2teaspoons dried thyme
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
Instructions
To Make the Rice
  1. Combine rice, water, and salt in a medium pot. Bring to a boil uncovered over high heat.
  2. Reduce heat to low, cover, and let simmer until water has been completely absorbed, about 15 to 25 minutes. Turn off the heat, fluff with a fork, and let rest for 10 minutes.
To Make the Etouffee
  1. In a large pot, melt the butter with the oil over medium heat. Add the flour to make a roux. Cook the roux until the color goes from blond to brown for about 8-10 minutes. Add the bell pepper and garlic. Sauté until fragrant for about 3 minutes.
  2. Add in the tomato paste along with the spices and herbs. Toast for a minute. Add broth and Worcestershire sauce. Bring it to a boil and lower the heat to simmer for about 20 minutes. Add the okra and cook for another 8 minutes. Add water if sauce is too thick. Serve over rice.