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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

1. Saute the okra over medium heat in 1-2 teaspoons of olive oil for 8-10 minutes.  Set aside.
2. 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.
3. Add the shrimp and cook for another 3-4 minutes.
4. Serve with rice, salad, or topped with yogurt.

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