I’m submitting this recipe to Weekend Herb Blogging, hosted by Valentina of Trembom – English Version, and created by Kalyn of Kalyn’s Kitchen. My herb of choice – OKRA!
I made a delicious and light version of “gumbo” for dinner the other night. It was kind of a clean-out-the-refrigerator gumbo, but it was so good!
Okra Squash Shrimp “Gumbo”
Ingredients
- 3 cups chopped okra
- 1-2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves of garlic, crushed and chopped
- 1-2 teaspoons olive oil
- 1/2 cup green beans, chopped
- 1/4 of a butternut squash (about 1.5 cups, peeled and chopped)
- 1 cup spaghetti sauce
- 1.5 cups water
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- black pepper, to taste
- 1.5 cups frozen shrimp, thawed (just let them sit in water for a few minutes; when the water gets cold keep replacing it)
Directions
- Saute the okra over medium heat in 1-2 teaspoons of olive oil for 8-10 minutes. Set aside.
- In a medium or large pot, saute the onions and garlic over medium-high heat in 1-2 teaspoons of olive oil for 3-4 minutes. Reduce heat to medium and add the okra, beans, squash, tomato sauce, and water. Mix well. Add the spices and let it cook, uncovered, for 15 minutes.
- Add the shrimp and cook for another 3-4 minutes.
- Serve with rice, salad, or topped with yogurt.