Thursday, May 29, 2008
Since Jacy came home we've been trying a lot of new recipes, but I keep forgetting to take pictures and post them. Tonight I remembered.
Tonight I made a recipe from a Southern Living cookbook, Cooking Across the South by Lillian Bertram Marshall. I even used some of the file powder I made from sassafras leaves that I've been drying on the back porch for the past few weeks.
2 c. sliced fresh okra or 1 (10 oz.) package frozen sliced okra
1/3 c. olive oil
2/3 c. chopped green onion with tops
3 cloves garlic, finely minced
1 1/2 t. salt
1/2 t. pepper
1 lb. peeled deveined shrimp
2 c. hot water
1 c. canned tomatoes
2 whole bay leaves
6 drops hot sauce
1 1/2 c cooked rice
Saute okra in oil about 10 minutes, stirring constantly. Add onion, garlic, salt, pepper, and shrimp; cook about 5 minutes. Add water, tomatoes, and bay leaves. Cover and simmer 20 minutes. Remove bay leaves. Add hot sauce. Place 1/4 c. rice in each of 6 soup bowls. Fill with gumbo. Yield: 6 servings.
We used frozen okra and frozen shrimp. Added 1/2 t. thyme for extra flavor, and 1/4 t. file powder to thicken it. Served it over brown rice and ate it up.