Justin Wilson’s Okra with Crawfish and Mushrooms is a soulful Cajun dish that combines garden-fresh vegetables and Gulf seafood in one hearty pot.
What is Justin Wilson’s Okra with Crawfish and Mushrooms?
This recipe features tender okra, chopped mushrooms, tomatoes, and sweet crawfish tails. It simmers everything in homemade mushroom stock and a splash of dry white wine for deep, savory flavor. It’s rustic, comforting, and full of Louisiana flair, with just the right balance of earthiness and spice.
How to Serve Justin Wilson’s Okra with Crawfish and Mushrooms
Serve it over rice or crusty bread for a satisfying meal that showcases everything good about Southern cooking—simple ingredients, big flavor, and a lot of love.
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Justin Wilson’s Okra with Crawfish and Mushrooms
A bold and earthy Cajun dish made with tender okra, mushrooms, and sweet crawfish tails—simmered in homemade mushroom stock, tomatoes, and white wine for rich Louisiana flavor.
SERVINGS: 8-10
PREP TIME: 30 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour
Ingredients
- For the Mushroom Stock (Makes about 2 cups):
- 1 lb. whole mushrooms, cleaned
- 6 cups of water
- For the Okra, Crawfish, and Mushrooms:
- 8 cups of okra, cut into pieces
- 2 cups canned chopped tomatoes
- 2 cups mushrooms, chopped
- 2 cups of onions, chopped
- 1 cup dry white wine
- 2 cups mushroom stock
- 2 teaspoons of garlic, minced
- 1 lb. crawfish tails, peeled
Cooking Instructions
Make the Mushroom Stock:
- To make mushroom stock, take 1 lb of whole, cleaned mushrooms and boil them with 6 cups of water until you have 2 cups of stock left.
- Strain and set aside to cool.
- Combine the okra, canned chopped tomatoes, fresh chopped mushrooms, onions, white wine, mushroom stock, and garlic in a medium-sized pot over a medium fire and cook until the okra is tender. (About 10 minutes.)
- Stir in the crawfish tails and let them cook for an additional 20 minutes.
- Serve immediately.
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Justin Wilson’s videos are brought to you by Lehman’s On the Square. Cook along with Justin Wilson every Saturday at 4:30 pm ET only on RFD-TV!
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