game gumbo

prep time:  30 minutes
cook time:  3 hours
servings:  8 - 12

ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped

steps:
1.  in a dutch oven or large pot, cook the bacon slowly; remove and chop.  sear the game meats in the bacon fat.  remove meat.  set meant and bacon aside.

2.  add oil to the pot and turn to medium-high heat.  whisk in the flour, stirring frequently, until it turns the color of coffee with cream.  add peppers, onions, and garlic and stir to combine.  cook, stirring often, 3 - 6 minutes, until vegetables are soft.

3.  in a separate bowl, combine the tomato paste with the stock.

4.  in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.

5.  add the stock mixture to the pot and turn the heat to high.  stir to combine and add the meats and bacon.  add the spice mixture and salt to taste.  bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes.  when the meats are tender, add the okra.  cook another 15 minutes.

6.  add the green onions and parsley.  cook for 3 - 5 minutes.  serve with rice.

- unknown

andouille and roasted squash gumbo

prep time:  20 minutes
cook time:  1 hour 20 minutes
servings:  4

ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish

steps:
1.  preheat the oven to 400 degrees.  place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg.  roast until tender and brown at the edges, 20 - 25 minutes

2.  heat a soup pot over medium-high heat.  add a drizzle of oil and the sausage, cook until brown, then remove.  add the remaining oil, some black pepper, flour and paprika, and stir.  cook until brown and very fragrant, 20 minutes. 

3.  add the onions and pepper, season with salt and pepper and soften, 5 minutes. 

4.  add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more.  add the stock, beer and tomatoes and the hot sauce, to taste. 

5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes.  add the squash and stir to combine.  serve over rice.  garnish with scallions.

- food network

oven-fried okra

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
1 20-ounce bag frozen sliced okra - thawed
1 teaspoon salt + more to taste
1 teaspoon pepper + more to taste
2 cups yellow corn meal

steps:
1.  preheat oven to 475 degrees.  line a baking sheet with aluminum foil and spray generously with cooking spray.  set aside.

2.  spray the inside of a gallon-sized ziploc bag with cooking spray.  add the okra, teaspoon of salt and teaspoon of pepper.  close the bag and shake will to blend.  let bag sit for 10 minutes

3.  add the cornmeal to the bag and shake well to ensure all of the okra is coated.  let sit for 10 minutes, then shake again. 

4.  using a mesh strainer, scoop out okra and shake to remove excess cornmeal.  place okra on baking sheet.

5.  spray the okra generously with cooking spray.  bake for 30 minutes or until golden brown and crunchy.  salt and pepper to taste.

- simple girl, simple pleasures blog

okra dill pickle

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3 pounds okra
3 cups vinegar
3 cups water
6 tablespoons salt
12 heads of dill

steps:
1.  use small tender pods of okra, cut with as much stem as possible.  wash and drank.  prick each pod with pin or fine pointed knife to allow solution to enter pod.  pack okra into sterilized jars.

2  place a small bunch of dill in each jar with okra.  boil water, vinegar and salt together until salt is dissolved.  fill jars with boiling brine to within 1/2-inch of top.  put on cap, screw band firmly tight.  process in boiling water bath 5 minutes.

- unknown