Saturday, June 23, 2007

Jambalaya, Okra and Tomato, Gumbo Z'Herbes

Dinner 6/23

(rice, tofu, soyrizo, onion, garlic, smoked paprika, cayenne, clove, veg stock, tamari, pepper, parsley)

Okra and Tomato
(onion, okra, tomato, olive oil, salt, pepper)

Gumbo Z'Herbes
(kale, indian mustard greens, parsley, red pepper flakes, onion, garlic, garlic salt, veg stock, tamari, pepper, file)

The jambalaya has become easier to make over the years -- the first time we tried combining three or four recipes with different techniques until it finally dawned on us that it was really just a rice pilaf with different spices and we really shouldn't over-think it too much. ;)

The okra and onion are slow-cooked in olive oil for 20 minutes or so, then add some tomatoes and a 1/2 cup of water and let it simmer gently for 45 minutes or so, until extremely thick.

This style of gumbo doesn't use okra as a thickener. So, the trick is to puree about half of it in the pot with an immersion blender -- which certainly did the trick.

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