Saturday, August 8, 2015

Modified Gumbo with Heart meat.

So a friend of my wife's handed her a bag of okra.  First time I have ever seen or used this vegetable personally.   I of course have eaten both good and bad examples.   So I decided Gumbo was the best way to inaugurate my use of okra.

  • 1 lb Andouille sausages cut roughly
  • 1 lb rabbit hearts
  • 1 lb mixed goat and lamb hearts chopped roughly
  • 1 lb roughly cut okra
  • 6 pieces of celery chopped finely
  • 3 carrots chopped finely
  • 1/2 red onion diced
  • 2 tablespoons homemade garlic paste
  • Black River Creole Seasoning to taste
  • Salt to Taste
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Ghee
  • 2 teaspoons coconut flour
  • 2 cups organic red rice
  • 5-6 cups water
  • Add Coconut Oil and Andouille to pan and brown quickly at high
  • Remove the Cooked Andouille, leaving the oil in pan
  • Add the diced and chopped vegetables (except okra) and the ghee to the Pan and on medium sweat the vegetables for roughly 10 minutes, do not brown.
  • Add the flour and brown the flour in the oil/ghee with the vegetables
  • Add the hearts and the cooked Andouille and keep browning for a couple minutes
  • Add the rice and let the oil coat the rice
  • Add the water and let the stew at a low boil for an hour
  • Add the chopped okra (note to reduce the slimyness of okra, you can swish and sit in vinegar for 30 minutes)
  • Let stew at low boil for another hour.
  • Server and enjoy