Gumbo

image by: Jmprouty, wikimediacommons

image by: Jmprouty, wikimediacommons

Okra as a thickener?  I must say it is a little ‘weird’ to observe the clear slime (mucilage) that interconnect slices of okra like spider webs when they are moved around in a saute pan. [It is also interesting to note that the viscosity of this substance increases with heat.]

No matter – the okra entertainment value is a ‘plus’ and it is delicious when combined with the other ingredients that make Gumbo!

 

Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). – From Wikipedia, the free encyclopedia

Basic Gumbo Components:

Sauce:

6-8 cloves garlic – finely chopped
1 med. or lg. onion – chopped
meat | protein of choice chopped into bite sized pieces (my favorite is chicken thighs)
1/4 cup Dijon mustard (regular mustard also works fine)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 heaping tablespoon brown sugar
1/4 tsp. cayenne pepper

Combine all and refrigerate for several hours to overnight.

In a large soup pot start with 2 tbslp. olive oil . Add 1 large package of frozen okra (thawed). Saute until brown. Add whatever other vegetables you wish to include.

In the version pictured at the far right, I used broccoli, turnips, carrots, onions and green beans. Cut these into bite sized pieces and saute with okra for about 10 minutes. gumbo

Spices:
1 tblsp. thyme
1 tblsp. oregano
1 tblsp. basil
2-3 bay leaves
salt to taste

*2 bunches of fresh cilantro – finely chopped – added right before serving

To soup pot, add 1 large can of diced tomatoes and 2 cups chicken stock –  set on low while you work on stage two.

Stage Two:

In a saucepan, saute sauce mixture from above until meat is cooked. Add this to the soup pot.

Stage Three: Additional thickener – roux

In a saute pan, melt 1/4 cup butter over low heat. Slowly, whisk in 1/4 cup flour until it is smooth and smells slightly nutty (about 3-4 minutes). Add to soup pot.

Simmer until Gumbo is the consistency of gravy.

Shrimp_gumbo

“Gumbo isn’t so much a recipe as it is a state of mind, complete with secret language and poetic license.” – Peggy Lampman, author of Simmer and Smoke and culinary food blogger. [click here to see Peggy’s Gumbo ya-ya reicpe]

 

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Homemade Dijon Mustard

Start with a mustard seed base – then add flavor combinations as desired for specialty mustards.
seeds wine vinegar

Mustard Base – soak mustard seeds for about 24 to 48 hours before working with them.

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds (the brown seeds give it a spicy ‘bite’ – similar to horseradish)
1/3 cup drinking-quality white wine (I used a Riesling for this recipe)
1/3 cup white wine vinegar

Add brown sugar or honey (to taste) to cut the bite.

blending

Put all of the mustard seeds and liquid in a food processor with very sharp blades. It will take a while to break up the seeds – but the the smell as it goes along is wonderful! As the seeds are broken up in the blending process, the liquid is absorbed and the mixture begins to thicken.

blended


Flavor combinations in this batch; Rosemary / Thyme, Caraway, Tangerine / Habanero

mustard varieties

Organic Mustard Seed Supplies: http://www.starwest-botanicals.com/_search.php?page=1&q=mustard+seeds
Reference YouTube Video

A fun packaging idea – spray paint jar tops with chalk paint – then use oiled based markers to label them.  Click here to view my Pintrest Craft Idea Board for a visual http://pinterest.com/lisaredfern17/craft-ideas/