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Friday, August 07, 2009

stoked on okra


G
umbo is one of those dishes that tastes better the next day, its all a matter of the flavors getting cozy and comfy and all snuggly.



I got a hold of a beautiful andouille sausage and the only thing that made sense was to throw together a gumbo. I am now regretting that I did not collect nearly enough sassafras leaves the last time I ran across a sassafras tree so I had to use okra alone to thicken this bad boy, and not to mention that I couldnt find filé in the few places I looked but you can believe I will find some in the next couple of days.



Catfish, shrimp, andouille, okra, potatoes, zucchini, country ham, onions, garlic, remoulade, chipotle and anahiem chiles all simmered for an hour - well not the zucchini, the shrimp and the catfish, they went in for the last 5 minutes!




This was so good with a little jasmine rice that I cant wait to have more for breakfast. The flavors are engaged now but they will be married by morning!

29 comments:

Angie's Recipes said...

I am going to supermarket to get some shrimps....
Very HK styled...and very delicious!
You can always surprise me with so many different ways of cooking.
Angie's Recipes

Diana H said...

I've never had gumbo - maybe because I've never tried to make it, but I've been thinking about it. Looks delicious.

Jenn said...

The gumbo I've had before didn't have that deliciousness you put into yours. That's looks so good and filling I bet every spoonful was just out of this world!

Pooja said...

Wow that is a scrumptious meal! Packed with nutrients too! I love to have for lunch though. And you are right..the dish tastes better the next day!

Jason said...

I've never cooked okra before, but that dish looks absolutely amazing!

Anette said...

Never tasted this, but It really sounds like something I would enjoy! I've tried okra and liked it, I think it has such a pretty shape when you cut it into pieces.

Cucinista said...

That looks so good. It makes me wish for my family in Louisiana. There's one place in Breaux Bridge that makes this gumbo where they cook the roux for so long that it's a sort of deep, dark, chocolately brown. Heaven must serve gumbo.

doggybloggy said...

angie: HK style - is that because of the rice?

dianaH: it relies heavy on a roux and the andouille if you get a chance to make some

jenn: this is the first time I have ever made it and I am pleased

pooja: I wish there was some magical 'next day' ingredient to speed up the process

jason: fried okra is the typical favorite

anette: liking okra is the first step - people are put off by its 'slime' but its this 'slime' that thickens the gumbo - in fact gumbo is a translation of okra or hibiscus esculentus

cucinista: I didnt let my roux get too far past 'coffee with a lot of cream' maybe mext time I will go all the way to chocolate....

Chow and Chatter said...

wow gumbo is my all time American food you did a fab job Rebecca

Chow and Chatter said...

can you put a followers icon on so I can get in my daily reads? Rebecca

buffalodick said...

A buddy of mine told me a good trick to make okra less slimy- fry it first... Gumbo is great!

doggybloggy said...

chow and chatter: good ol' 'merican foods!

buffalo: the 'slime' in this case is wanted as it is the thickening agent for the gumbo....

the ungourmet said...

Talk about Zippy! This is fabulous!

I haven't had okra in so long I really can't remember what it tastes like. This is sad.

Miakoda said...

Can we invite ourselves over for the wedding?! Seriously, I love busy dishes- lotsa veggies and flavor. Looks great!

girlichef said...

Sheista!!! That looks amazing!

Sweta said...

I've eaten gumbo only once(that too out of a can),and I loved it. Can't wait to find a good recipe to try it out myself :)

Jeanne said...

Looks delish!

Marjie said...

Glad I'm not the only one who loves dinner for breakfast!

doggybloggy said...

ungourmet: 'zippy' who's talking zippy?

miakoda: sorry they are already on their honeymoon!

girly: sheista and zippy - guh danga I must be doing something right!

sweta: I will e mail you a recipe!

jeanne: delish? - come on now I've got 'sheista' and 'zippy' going on over here!

marjie: I am a savory guy in the morning and sweets happen later on!

Hummingbird Appetite said...

You're making me crave gumbo!

Patty Gironda said...

I was glad to see you stopped by! I closed my kitchen because it's a mess. But it was all worth it!

I just got back from Biloxi, just cooked with the Executive Chef there for an episode.

Ate every crab and shrimp that didn't run away!

Reeni♥ said...

I will gladly trade some of my fish chowder for some of this fantastic looking gumbo. I'd say I was getting the better deal!

Melody said...

I'd love to try that! I feel like I have lived such a sheltered food life when I visit your blog. Looks amazing!

Creative Mish said...

Never had OCHRA either :(

T.W. Barritt at Culinary Types said...

Haven't had gumbo since a trip to New Orleans a couple of years back. Yours is like the Big Easy in a bowl!

♥peachkins♥ said...

I'm sure I'm going to love this dish! I love okra..

Snooky doodle said...

oh what a nice dish :)

nora@ffr said...

wow!!! this is a great dishh.. have some shrimps in mu fridge. sure gonna prep this for dinner :)

lisaiscooking said...

Okra is everywhere in town right now. Had a nice gumbo over the weekend, but no shrimp in it. Yours looks great!

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