Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–café quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.
Panera Bread Recipe
2/3 cup canola oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper
12 ounces boneless and skinless turkey breast
12 ounces fresh or frozen okra, trimmed and sliced ¼-inch thick (about 2 cups)
1 onion, chopped
1 green bell pepper, seeded and chopped
2 ribs of celery, chopped
3 garlic cloves, minced
1/2 cup all purpose flour
3 to 4 cups chicken broth
2 (16 oz.) cans stewed tomatoes, with juice
12 ounces andouille sausage, cut into slices or small cubes
2 bay leaves
1/4 to 1/2 teaspoon cayenne pepper
1 pound peeled and deveined raw medium shrimp, thawed if frozen
4 scallions, chopped, optional
3 tablespoons chopped fresh parsley, optional
1 Panera Bread French Baguette, thickly sliced
Heat 2 tablespoons of oil in large soup pot over medium heat. Scatter 1/4 teaspoon of salt and 1/4 teaspoon of pepper over the turkey. Add to a hot pan and cook until the turkey is no longer pink in the center, 5 to 10 minutes, turning once or twice. Remove to cutting board. When cool, shred with a fork. Add 2 teaspoons oil to the pot. When hot, add the okra and cook until tender, about 5 minutes. Add onion, pepper, celery, and garlic. Cook until all the vegetables are tender, about 10 more minutes, stirring a few times. Transfer the vegetables to a bowl.
Add remaining 1/2 cup oil to pot. Gradually whisk in flour. Reduce heat a little and cook, whisking frequently, until mixture (the roux) starts to thicken and turns medium brown, about 8 minutes. Watch carefully to avoid burning the roux. It should be a nutty dark-brown color. If it burns, clean the pot and start over again with fresh oil and flour. Gradually whisk in 3 cups of the broth. Stir in reserved turkey and vegetables, tomatoes, sausage, bay leaves, cayenne, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil over high heat. Reduce heat to medium-low and low simmer gently, uncovered, for 45 minutes. Stir in shrimp and cook until bright pink, about 5 minutes. Taste and add more salt and pepper as necessary. Remove bay leaf before serving. Garnish with scallions and parsley, if using. Serve with slices of a Panera Bread French Baguette.