Some of you who frequented that other board might remember this one, but if you don't, it's pretty good for something I just did for giggles and guffaws one day. Just the thing for a potluck, unless everyone attending is a vegan cardiologist . . . . .
Traditional gumbo is often made with seafood, which is expensive, and which some people hate. The General Theory of Gumbo is all of this diverse stuff cooked together into a glorious whole, sort of like an operatic chorus for the tongue.
Yeah, I know you're supposed to start with the thickener, but I always burn it, so I do at the end. And, those black eyed peas rock! Kale, too, yeah yeah, a Cajun might scream, then eat it anyway.
INGREDIENTS
1 pound chopped okra
1 pound chopped onion
1 pound chopped green bell peppers
1 pound chopped celery
1 pound andouille sausage
6 - 12 cloves peeled and chopped garlic
optional jalapeño peppers to taste (I use about a pound) chopped
1 or half a pound each of: Italian hot sausage, Italian mild sausage, bratwurst, American "breakfast" sausage, or some of those cool "novelty sausages" (even Chinese sausage!) chopped into pieces about half an inch to an inch
Olive oil or other oil (gotta please the heart docs somehow)
optional 1 pound of black eyed peas
optional 1 pound of corn
optional 1 pound of chopped kale, spinach, collards, or mustard greens at the very end.
PROCEDURE
Heat oil in pot toast garlic till golden
Put Okra, onion, peppers, celery, and black eyed peas and corn, if used, and let cook on low heat, till they give up their juices, fill the kitchen with their aroma, and become this green stew in the pot.
Meantime, fry the sausage (except the Andouille) in pan, reserving the grease, till browned on one side, put in bowl, reserve grease;
When the veggies cook down, add the sausage, including andouille to the pot, cook on low heat and add thickener.
EDIT put grease in pot, scrape the pan
MAKING THICKENER
Heat about half a cup of oil in pan, when hot, add about ten heaping tablespoons of flour (I use whole wheat) and using a fork as a whisk, roast the flour till it turns a nice dark brown, almost but not quite black, if you can.
Pour thickener into the pot (avert eyes, it will splatter) stir well, let cook a bit more to blend flavors and serve.
You can eat alone, or serve with white, brown, basmati rice, or flat bread, or . . . . .
Traditional gumbo is often made with seafood, which is expensive, and which some people hate. The General Theory of Gumbo is all of this diverse stuff cooked together into a glorious whole, sort of like an operatic chorus for the tongue.
Yeah, I know you're supposed to start with the thickener, but I always burn it, so I do at the end. And, those black eyed peas rock! Kale, too, yeah yeah, a Cajun might scream, then eat it anyway.
INGREDIENTS
1 pound chopped okra
1 pound chopped onion
1 pound chopped green bell peppers
1 pound chopped celery
1 pound andouille sausage
6 - 12 cloves peeled and chopped garlic
optional jalapeño peppers to taste (I use about a pound) chopped
1 or half a pound each of: Italian hot sausage, Italian mild sausage, bratwurst, American "breakfast" sausage, or some of those cool "novelty sausages" (even Chinese sausage!) chopped into pieces about half an inch to an inch
Olive oil or other oil (gotta please the heart docs somehow)
optional 1 pound of black eyed peas
optional 1 pound of corn
optional 1 pound of chopped kale, spinach, collards, or mustard greens at the very end.
PROCEDURE
Heat oil in pot toast garlic till golden
Put Okra, onion, peppers, celery, and black eyed peas and corn, if used, and let cook on low heat, till they give up their juices, fill the kitchen with their aroma, and become this green stew in the pot.
Meantime, fry the sausage (except the Andouille) in pan, reserving the grease, till browned on one side, put in bowl, reserve grease;
When the veggies cook down, add the sausage, including andouille to the pot, cook on low heat and add thickener.
EDIT put grease in pot, scrape the pan
MAKING THICKENER
Heat about half a cup of oil in pan, when hot, add about ten heaping tablespoons of flour (I use whole wheat) and using a fork as a whisk, roast the flour till it turns a nice dark brown, almost but not quite black, if you can.
Pour thickener into the pot (avert eyes, it will splatter) stir well, let cook a bit more to blend flavors and serve.
You can eat alone, or serve with white, brown, basmati rice, or flat bread, or . . . . .
