Saturday, June 27, 2009

Gumbo Z'Herbes, Andouille-Style Seitan Sausages, Okra and Tomato Stew, Hoecakes

Dinner 6/27

Gumbo Z'Herbes

Andouille-Style Seitan Sausages

Okra and Tomato Stew


The gumbo, as always, was sublime, we played around with the recipe this time adding a little leftover tomato and rice which thickened things nicely.

The okra and tomato stew takes about an hour to cook and allow all the flavors to come together, but when it does... look out. The trick is to cook the onions for a little, then add the okra and cook for another 20 minutes or so to really get the thickening properties going. When you add the tomatoes, water and spices (and cook for another 20 minutes) the end result is magic.

The hoecakes are the ideal delivery method for the okra and tomato stew, with their soft tortilla-like consistency -- just scoop and eat!

Here's the seitan sausages coming out of the smoker-box. They were a mix of kidney beans, wheat gluten, garlic, smoked paprika and cayenne, which were first steamed, then smoked with hickory wood, and finally pan-fried for the gumbo.

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