Gumbo Couscous

A funny thing happens when I decide to cook for this blog.

I make a big deal about preparing “impressive” dishes to my friends and family and then when they ask when they’re going up on the blog, I have to tell them that I completely neglected to take any photographs.

Roasted vegetables topped with spicy mayo, though? I have hundreds of photos of those.

It’s like a very pathetic, very generation-specific mental illness. Foodbloggermentia.

What I’m trying to say is that I made a very impressive, very delicious Warm Gumbo Dip that I brought to my friends’, John and Alison, Labor Day gathering that I neglected to photograph.

Oh, except for this beauty…of the leftovers…

Luckily, it’s actually not an original recipe, but one that I prepared from the pages of Southern Living. You can find it here.

I made a few tweaks (like replacing the butter with bacon fat- I KNOW), but since it’s not my own recipe I wasn’t going to re-post it anyway.

No harm, no foul.

It was really as good as it looks and I highly recommend it. But seeing as it’s not exactly *ahem* light, I probably shouldn’t make it again this week. Unless I feel like becoming very well acquainted with all of my pants that don’t require a zipper.

I do, however, still have 1/2 a jar of these puppies laying around.

Considering okra isn’t exactly a staple of Yankee cuisine, I can assure you that this jar cost me more than a regular jar of pickles and shame on me if I don’t use up every last spear.

They make me want to say things like shucks and hankerin’.  I can’t explain it.

So, in the spirit of using up what I’ve got laying around I kept with the gumbo theme and made a healthy, easy dinner.

Quick Gumbo Israeli Couscous
serves 2

2/3 cup uncooked Israeli couscous (or grain of your choice)
cooking spray
1 stalk celery, chopped
2 scallions, chopped
1/2 bell pepper (any color), chopped
1/4 t each garlic powder, salt, paprika
1/8 t each black pepper, oregano, cayenne pepper
2 jalapeno chicken sausages, cut into coins (or sausage of choice)
1/4 cup sliced, pickled okra
2 T water
1 clove garlic, minced
1 oz parmesan cheese, finely grated

1. Cook Israeli couscous according to package directions (I recommend using chicken or vegetable broth in place of water). Set aside.
2. Spray a skillet with cooking spray and heat over medium heat. Add celery, scallions and bell pepper and saute until tender, about 6-8 minutes.
3. Add sausage, okra and spices and cook until heated through and lightly browned. Add water and cook until slightly thickened.
4. Add garlic and cook an additional 1-2 minutes until fragrant.
5. Combine vegetable mixture with couscous, stir in cheese and serve.

Ok, so it’s not creamy dip- though this would be equally good with shrimp instead of chicken sausage.

But this will still make you want to throw a party and photograph everything on the table.

Well, maybe only if you have Foodblogcompulsion.

8 thoughts on “Gumbo Couscous

  1. I made mac and cheese with bacon and bread crumbs FROM SCRATCH last weekend. Totally forgot to take a picture of the finished product. My friends were sad bc my blog is there 15 minutes of fame and it would have given them more “screen time”.

  2. I’m also an okra virgin. Ridiculous, I know. But gumbo I can definitley get behind. As for pictures, I’ve forgotten to take pictures of nearly everything I’ve made this last week. Major fail…though to be honest, probably only one of those recipes was worth sharing. 😉

  3. Fried Okra is what my grandmother made all the time, so dayum good.

    I love gumbo!! And it’s almost perfect weather for this. Yum!

    I love your pics btw, they’re real. I want to know how my stuff will actually turn out!

  4. Very little of what I make is worth a photograph. I wish I was kidding!

    Funny, I bought Israeli couscous from Trader’s a while back and had no idea what to do with it! Great timing…

    Hope you are having a good weekend!

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