It was the principals’ jobs to feed the staff this week at Parent/Teacher Conferences. My goodness, but they are a hungry bunch. We went through two pans of lasagna, a double-batch of Veronica’s Creamy Green Chile Chicken Enchilada Casserole, a BIG salad, two loaves of French Bread, angel food cake, and brownies. (And, really…we have a small staff.)
Our teachers deserved it!!!!
We were first going to do an Italian night, but that morphed into Italian/Mexican/Creole night. What a combination of flavors (but thankfully, I threw in the extra food!).
Since I had okra from the garden, I wanted to make a gumbo.
I didn’t have any of my gumbo mix ready in the freezer so I went to my Jambalaya Junior League Cookbook from New Orleans.
I used two recipes from the cookbook to create this recipe: a Creole Okra side dish and a Chicken and Sausage (and Oyster) Jambalaya recipe. This is what I came up with.
Creole Okra and Sausage Jambalaya Gumbo
Now, that’s a mouthful!
3 T. butter
1 large onion, chopped
1/4 c. shallot, copped
1 large green bell pepper, chopped
1 rib celery, chopped
2 large cloves garlic, minced
2 (15 oz) cans diced tomatoes
4 c. okra, chopped
1 bay leaf
3/4 t. ground thyme
1/2 t. dried marjoram
1 t. Worchestershire sauce
Tabasco sauce to taste
6 c. chicken stock
2 pkg. smoked sausage, sliced
2 c. cooked rice
Melt butter in a large Dutch oven. Add onions, shallot, bell pepper, celery and garlic and sauté until soft. Add in tomatoes, okra, spices, Worchestershire, Tabasco, chicken stock and sausage. Bring to a boil and reduce to simmer. Simmer thirty minutes. (While the mixture simmers, you can cook the rice separately.)
Add cooked rice and serve.
According to Wikipedia, Jambalaya is a Louisiana Creole dish of Spanish and French influence so I guess I was a bit redundant with the recipe title. Since I added the okra, I tacked gumbo on to the end.
If there is any left, this dish can easily be frozen.
For a great way to use up a lot of okra and keep you in gumbo for the entire winter, check out my gumbo freezer mix.
Wow–we put the food out at 3:00 in the teachers’ lounge. At 4:30, there was nothing left but a few spoonfuls of lasagna. Hungry bunch!
(Thank your children’s teachers today. These folks do a lot for little money and less praise most of the time.)
I have been so busy lately that I haven’t picked any virtual flowers for Abigail this week. Abby, just know that good thoughts, giggles, and hugs are directed your way!
Also, thanks everyone for all the kind comments on my last post.