Lima terduga provokator aksi demo blokade jalan menuju perusahaan kebun PT Kalijeruk Baru Kecamatan Randuagung, Kabupaten Lumajang kini dikabarkan telah dilepas pihak polisi. Sebelumnya, diantara lima terduga pelaku tersebut hanya sosok berinisial M yang ditetapkan sebagai tersangka. “Tersangka hanya 1 dari 5 orang yang diamankan. Sekarang sudah ditangguhkan penahanannya," ujar Kapolres Lumajang, AKBP Riki Yariandi, Selasa (13/10). Ia menerangkan, hal tersebut dilakukan karena tersangka dinilai kooperatif selama menjalani proses hukum, sehingga tidak perlu dilakukan penahanan dilakukan penahanan. Riki juga mengatakan pemeriksaan terhadap saksi dalam kasus tersebut masih berlangsung, meski penanganan perkara ini akan dilakukan diluar peradilan. Diketahui sebelumnya, Polres Lumajang sempat mengerahkan ratusan personel brimob untuk membuka blokade jalan menuju perusahaan perkebunan milik PT.Kalijeruk Baru, Rabu (7/10). Hal tersebut karena aksi blokade jalan menggunakan tong cor coran di lahan PT. Kalijeruk Baru Kecamatan Randuagung Lumajang itu berlangsung seminggu. Dari kasus tersebut, polisi mengamankan lima orang yang diduga jadi otak intelektual dibalik penutupan jalan menuju perusahaan perkebunan swasta di kawasan Lumajang utara itu. Sumber: Tribun Jatim/Imam Nawawi Foto: Tribun Jatim/Imam Nawawi 📩 Info kolaborasi atau partnership Hubungi 0822-2566-6497 #majangmejeng #wongmajang #OktoberRM - @majangmejeng_

$Creole Okra Stew with Shrimp, Chicken & Sausage This hearty Southern-style stew is filled with smoky sausage, tender chicken, juicy shrimp, and flavorful okra simmered in a rich tomato broth. It’s the kind of comforting, home-cooked meal that brings everyone to the table. What You'll Need 1 pack boneless, skinless chicken thighs, cut into bite-sized pieces 1–2 pounds peeled shrimp 2 pounds fresh or frozen okra, chopped 1 pack andouille sausage, sliced 1 pack smoked sausage, sliced 1 small onion, diced 1 bell pepper, diced 1 celery rib, chopped 1 garlic clove, minced 1 small bag corn (optional) 1 can (15 ounces) whole peeled tomatoes 2 cans fire-roasted diced tomatoes 2 cans stewed tomatoes 1 small can tomato paste 1 cup seafood stock 1 cup chicken broth 2 tablespoons olive oil or vegetable oil, divided Cajun seasoning, to taste Salt and black pepper, to taste Garlic powder and other favorite spices, to taste Fresh herbs for garnish (optional) How to Make It 1\. Season the chicken pieces generously with Cajun seasoning, salt, pepper, and garlic powder. 2\. Heat a little vegetable oil in a large skillet over medium heat. Add the okra and cook, stirring occasionally, until much of its excess moisture has evaporated and its sliminess has reduced. Drain and set aside. 3\. In a separate skillet, heat 1 tablespoon olive oil. Sauté the corn, if using, with a little garlic and herbs for 3–5 minutes. Set aside. 4\. In a large heavy pot, brown the sliced andouille and smoked sausage over medium heat. Transfer to a plate, leaving a little of the rendered fat in the pot. 5\. Add the seasoned chicken and cook until browned on the outside. Add the onion, bell pepper, celery, and minced garlic. Sauté for 4–5 minutes, until the vegetables begin to soften. 6\. Stir in the whole peeled tomatoes, fire-roasted diced tomatoes, stewed tomatoes, and tomato paste. Break up the whole tomatoes with a spoon. 7\. Pour in the seafood stock and chicken broth. Return the browned sausages to the pot and stir well. 8\. Bring the stew to a gentle boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally. 9\. Add the prepared okra and sautéed corn. Stir gently and simmer for another 10 minutes to blend the flavors. 10\. Add the peeled shrimp and cook for about 5–7 minutes, until they turn pink and opaque. Avoid overcooking them. 11\. Taste and adjust the Cajun seasoning, salt, and pepper as needed. If the stew is too thick, add a little extra broth; if it is too thin, simmer uncovered until it reaches your preferred consistency. 12\. Ladle into bowls, garnish with fresh herbs if desired, and serve hot with rice or warm cornbread. Prep Time: 25 minutes | Cook Time: 60 minutes | Total Time: 1 hour 25 minutes | Serves: 8–10 Calories: Approximately 450 per serving | Protein: Approximately 35 g per serving$
Creole Okra Stew with Shrimp, Chicken & Sausage This hearty Southern-style stew is filled with smoky sausage, tender chicken, juicy shrimp, and flavorful okra simmered in a rich tomato broth. It’s the kind of comforting, home-cooked meal that brings everyone to the table. What You'll Need 1 pack boneless, skinless chicken thighs, cut into bite-sized pieces 1–2 pounds peeled shrimp 2 pounds fresh or frozen okra, chopped 1 pack andouille sausage, sliced 1 pack smoked sausage, sliced 1 small onion, diced 1 bell pepper, diced 1 celery rib, chopped 1 garlic clove, minced 1 small bag corn (optional) 1 can (15 ounces) whole peeled tomatoes 2 cans fire-roasted diced tomatoes 2 cans stewed tomatoes 1 small can tomato paste 1 cup seafood stock 1 cup chicken broth 2 tablespoons olive oil or vegetable oil, divided Cajun seasoning, to taste Salt and black pepper, to taste Garlic powder and other favorite spices, to taste Fresh herbs for garnish (optional) How to Make It 1\. Season the chicken pieces generously with Cajun seasoning, salt, pepper, and garlic powder. 2\. Heat a little vegetable oil in a large skillet over medium heat. Add the okra and cook, stirring occasionally, until much of its excess moisture has evaporated and its sliminess has reduced. Drain and set aside. 3\. In a separate skillet, heat 1 tablespoon olive oil. Sauté the corn, if using, with a little garlic and herbs for 3–5 minutes. Set aside. 4\. In a large heavy pot, brown the sliced andouille and smoked sausage over medium heat. Transfer to a plate, leaving a little of the rendered fat in the pot. 5\. Add the seasoned chicken and cook until browned on the outside. Add the onion, bell pepper, celery, and minced garlic. Sauté for 4–5 minutes, until the vegetables begin to soften. 6\. Stir in the whole peeled tomatoes, fire-roasted diced tomatoes, stewed tomatoes, and tomato paste. Break up the whole tomatoes with a spoon. 7\. Pour in the seafood stock and chicken broth. Return the browned sausages to the pot and stir well. 8\. Bring the stew to a gentle boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally. 9\. Add the prepared okra and sautéed corn. Stir gently and simmer for another 10 minutes to blend the flavors. 10\. Add the peeled shrimp and cook for about 5–7 minutes, until they turn pink and opaque. Avoid overcooking them. 11\. Taste and adjust the Cajun seasoning, salt, and pepper as needed. If the stew is too thick, add a little extra broth; if it is too thin, simmer uncovered until it reaches your preferred consistency. 12\. Ladle into bowls, garnish with fresh herbs if desired, and serve hot with rice or warm cornbread. Prep Time: 25 minutes | Cook Time: 60 minutes | Total Time: 1 hour 25 minutes | Serves: 8–10 Calories: Approximately 450 per serving | Protein: Approximately 35 g per serving

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Wednesday 14 October 2026 03:25:32 GMT

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