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
2/3 cup uncooked Israeli couscous (or grain of your choice)
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.