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Okra Gumbo Plus, A Staple


Collections found in my T&T recipe box come from various website, cookbook, self creations, and family members who meals have been altered over time to suit my tastes such as this Okra Gumbo Plus.  Okra Gumbo was a staple growing up as it was cheap and so easy to make even a child who had to stand on a chair at the stove to reach the pot could make it.

Originally mom's recipe was:
1 lb venison
1 can diced tomato
1 bag frozen okra
1 cup of rice
2 cups of water
Nature Seasoning to taste

Brown meat, add remaining ingredients and cook till done.  Simple.

Over the years, I have tried various modifications. Fresh vs canned vs frozen veggies.  Searing the okra in a hot skillet to keep it from becoming slimy.  Nature Seasoning, Season-All, plain salt and pepper.  Rice cooked together or separately.  Venison, pork, and beef but not chicken or turkey as fat is needed to hold the ingredients together.  Water, chicken, or veggie broth.  On and on it went...

Modifications: In preparation, half of an onion is browned along side meat, preferably not venison. Okra and corn (fresh or frozen), one can with juice of petite diced salted tomatoes, 1 cup of rice, 2 cups of water, and 1 Tablespoon of Tony Chachere seasoning are added next.  Mix well and cook till desired tenderness of rice desired. 

Scaled for Likability: Great
Of course this would be a a great since it came from the T&T collection.  After all this time, I have decided that it is the Tony's seasoning that makes this meal.  It offers a bit of heat to offset to sweetness of the corn.  When money is tight, 2 cups of rice are added to stretch out the servings to offer left overs for lunch the next day.  Another added bonus is that it is a year round meal!  Perfect.


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