CAJUN OKRA GUMBO

What could be better on a chilly evening than a big ole pot of Cajun Style Okra Gumbo?  Nothing in my mind.  This pot simmered several hours and was delicious, except I got a teensy bit carried away with the cayenne pepper.  Even for us.  I didn't measure.  I did change up my usual recipe a bit since I was fortunate enough to have some Boudin links on hand.  If you don't know about Boudin, you are missing out on some great eating. It is a pork sausage, prepared in the cajun way with the holy trinity, rice and spices.  Lip smackin' good.  I particularly like Zummo's brand (out of Beaumont, Texas).

I usually start with a basic roux, but tonight I just didn't take the time to do it.  I just started putting in all the ingredients and it naturally gets thick on its own without making a roux.  A true Cajun would say you cannot make a good gumbo without a good roux, but I beg to differ.  Clearly I am not Cajun, nor do I have Acadian roots, but I know good gumbo when I eat it.

I hope you'll try a big ole pot for you and your family.  Remember, sometimes I guess at the measurements. I never measure anything for this dish.  Until it looks right, or until you think it is enough....... now that's just about right!

OKRA GUMBO

2 pounds lean ground hamburger (or 1 pound HB & 1 pound bulk pork sausage)
1 large onion, diced
4 ribs celery, diced
1 large bell pepper, diced
3-4 cloves garlic, minced
1 can Rotel, heat of your choice
1 can tomato sauce
2 cans of water (use the Rotel can)
2 packages of frozen cut okra (about 1.5 pounds, more or less... we like more)
   *use fresh from the garden if you have it.
1 tsp ground cumin
1 Tbs paprika
1 tsp Italian seasoning blend
2 Tbs onion powder
1 tsp ground black pepper
1 tsp salt
1 tsp gumbo file' (ground sassafras leaves)
6-8 shakes Tabasco
1 Tbs. cajun seasoning (I use Slap Yo Momma or Tony Chachere's)*
    (I find Tony's to be very salty, so use sparingly IF you add additional salt)
1/4 tsp cayenne pepper (more or less)

ALTERNATE ADD-INS:
Boudin; Smoked Sausage; Chicken; Shrimp; Crab; Oysters

Brown your meat. Add in the onions, celery & bell pepper.  Saute until onions are translucent.  Add garlic and remaining spices, stir around.  Add Rotel, tomato sauce and water and remaining spices.  If it looks a little too thick, add a little more water.  You want it to be thick, but so thick that it sticks.  Let it simmer for about 30-45 minutes, checking periodically. You  might need to add a bit of water from time to time.  Now is the time you should put in any add-ins like boudin, sausage, chicken or crab.  If you add shrimp or oysters, add those about 5 minutes before you are ready to serve. They are ready as soon as they are hot.  Cook another 30 minutes.  (final add ins -- fish, if you choose).

Make sure your rice is ready.  Oh yeah, did I tell you to make rice?  20 minutes in the microwave or 20 minutes on the stove top.  Or Minute Rice. Whatever you do.

If the seafood is ready, serve it up over rice.  Top with a little more File' and some more Tabasco if you like.
Cornbread or crackers is always good.  If you have wimpy folks, serve with a big glass of milk to cool them off.

Enjoy.

PEPPER STEAK, TEXAS STYLE

*FAST* *EASY* *SATISFYING* *SPICY* *DELICIOUS*|

Photo courtesy of Campbell's

We had steak on the grille over the weekend and the sirloin I had was so big, I cut and saved part of it for 'something else." This was the something else. It is delicious, has that Texas "zing" to it with the addition of the Rotel and to us, it was absolutely perfect and delicious. 

start to finish: about 30 minutes
Yield: 4 generous servings




1 pound sirloin steak, cut across the grain into small strips
black pepper
1-2 cloves garlic, minced (or 2 tsp of pre-minced)
1 medium onion, sliced thin
1 med-large bell pepper, sliced thin
1 can Rotel diced tomatoes & green chiles (hot or mild--your choice)
1 Tbs soy sauce
3 Tbs cornstarch
1-1/2 cups beef stock (1 can)
3 Tbs cooking oil, divided use (I used EVOO &  Sesame oil)
1-1/2 cups regular rice
3 cups chicken stock/broth (2 cans) or water

*If you want to serve a salad with this dish, prepare it first*

Cut & prepare prepare onion and bell pepper. Set aside.

Combine raw rice and chicken stock or water in a micro-safe bowl and cook on high, covered, 20 minutes. (If you use Minute Rice, start it 5 minutes before stir fry is ready). While rice is cooking:

Combine beef stock, soy sauce and cornstarch in a medium bowl. Whisk to combine well. Set aside.

Cut sirloin into about 1/4" strips (across the grain) and sprinkle with black pepper.
Heat a wok or large skillet over medium high with 2 Tbs. oil. When hot (almost smokin') carefully put in your sirloin and brown. This should not take more than about 2 minutes, stirring frequently. Remove meat and keep warm.

Add 1 Tbs oil to the skillet/wok. ((This is where I added my sesame oil and a few shakes of some of Angostura Teriyaki Sauce I had hanging around in the pantry. You can skip this part if you don't have any)). Add prepared bell pepper, onion, garlic and soy sauce. Stir around for about 1-1/2 to 2 minutes until veg starts to soften. Add Rotel and your beef stock mix. Stir to combine and get it boiling. Lower heat to simmer. Mixture will begin to thicken. Stir if it needs it.

Ding! Rice should be ready. Set the table right quick.

Add your cooked sirloin to the hot mixture. Stir around. Let it heat for 1-2 minutes. Ready to serve over hot, cooked rice.

I served with a side salad and some of my delicious toasted English Muffin Bread (recipe posted elsewhere on this page). A wonderful meal.

Adapted from a recipe Easy Pepper Steak by Campbell's
(C) ~~Aunt Betty's Kitchen, August 20, 2013

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THANKS FOR SHARING RECIPES FROM MY KITCHEN!

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Oven-Roasted, Bacon Wrapped Pork Loin

OVEN ROASTED, BACON WRAPPED PORK LOIN


Preheat oven to 375F

1/2 pork loin (the large kind)
2 slices bacon, cut in half
salt & pepper
garlic powder
onion powder
baby carrots
4-6 russet potatoes, peeled and quartered

Gravy:
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 can mushroom pieces & stems * optional
Milk

Season meat with salt, lots of black pepper, garlic powder and onion powder on both sides.  Place in greased 9x13" roasting pan or Pyrex dish.  I just used spray oil.  Lay the 4 pieces of bacon across the top of the loin.

Add carrots and prepared potatoes around the meat.  Bake at 375F and cover with foil after 1 hour. Cook pork about another hour to hour + 20 minutes to 170 degrees internal temperature.  Remove from oven, let meat rest at least 10 minutes before slicing.

To prepare Gravy:  Just as you take the loin out of the oven, combine gravy ingredients in a medium saucepan over medium heat.  Stir to combine. Thin to your taste with milk.  Serve on the side or drizzle over meat and potatoes when serving.  Either way, it is delicious.  And a side of bread and gravy is good soppin' as well!

Serve with a beautiful salad, some toasty bread and you've got a perfect, easy meal.