One of the best meals that I have ever had was a homemade jambalaya made by Joe's best friend's mother. As if the jambalaya itself wasn't good enough to make you want to cry, we ate it after ridiculously bad traffic detained us for several hours on our drive from Houston to New Orleans for Mardi Gras. We were determined to make it to their house, even though we were starving and it was 10 pm, because we knew that delicious jambalaya was waiting for us.
This gumbo couldn't touch that delicious jambalaya, but it does hit the spot for a quick weeknight dinner. I love okra and anything that I can add some additional vegetables to, so this is perfect for our household. It made enough for Joe and I for dinner plus two lunch portions for me.
Lindsay's Okra Gumbo (source: Sing for Your Supper)
1-16 oz. package frozen cut okra, unthawed
1 onion, chopped
1-15 oz. can diced tomatoes
2-3 slices bacon
salt & pepper and cajun seasoning (lots) to taste
(I added a few sausages and some spinach, celery, and green onions that needed to be used.)
In a large pot over medium-high heat, cook bacon, reserve grease. Remove the bacon from the pan and add the onion, cooking until translucent. Add the frozen okra and tomatoes (and any other vegetables); season with plenty of salt and pepper and lots of Cajun seasoning (I also added some Tabasco sauce), then add the bacon back in and cook over medium to low heat for 15 -20 minutes until heated through.
I served this over brown rice.
