Justin Wilson Lookin’ Back: Okra and Crawfish and Mushrooms

Let’s eat right now

Serves 8-10


  • 8 cups of cut-up okra
  • 2 cups of canned chopped tomatoes
  • 2 cups of chopped mushrooms
  • 2 cups of chopped onions
  • 1 cup of dry white wine
  • 2 cups of mushrooms stock (see notes)
  • 2 teaspoons of chopped garlic
  • 1 pound of crawfish tails, peeled


Combine all the ingredients except the crawfish in a medium-sized fire and cook until the okra is tender.

Stir in the crawfish tails and let cook for an additional 20 minutes.

Note: To make mushroom stock, take 1 pound of cleaned whole mushrooms and boil them with 6 cups water until you have 2 cups stock left.

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