Sunday, August 9, 2009

Summertime Gumbo

There's something about gumbo that tastes like comfort food... maybe the allspice. My mother used to make okra gumbo when I was growing up. Fresh tomatoes, fresh okra, fresh onion... this recipe makes the hot summer's abundant okra totally yummy and not slimey. Less cooking than regular gumbo, too.


3-4 cups cooked brown rice
2 Tbsp. olive oil
1/2 tsp. chili powder
1/8 tsp. allspice
1 cup sliced fresh okra, 1/4" thick (use only the skinny ones)
1 med. onion, chopped
2 garlic cloves, finely minced (about 2 Tbsp.)
2 med. tomatoes, diced or 1 cup cherry tomatoes, halved
6 shakes Tabasco sauce, or to taste
1/4 tsp. dried thyme
1/2 tsp. salt, or to taste
Sauté the okra, onion, garlic, chili powder, and allspice in olive oil. When the onions are softened, turn off the heat and stir in tomatoes, Tabasco, thyme, and salt. Cover to heat up the tomatoes a bit without actually cooking them, until ready to serve over rice. Serves 4.

You can find more info on cooking okra here:
Okra: The Misunderstood Vegetable

Tonight's ice cream flavor: cantaloupe... best when soft and ripe and juicy and with a tiny bit of honey.

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