Monday, July 28, 2014

Ollie's Spicy Gumbo by J.J. Cook

Ollie's Spicy Gumbo!

This recipe is from my first Biscuit Bowl Food Truck Mystery, Death on Eat Street. The next book will be Fry Another Day, coming out in February 2015.

Ollie’s Spicy Gumbo

It took me a while watching Ollie make this so I could write it down. Here’s what I have.

1 pound dry red kidney beans
1 large onion, 1 large green pepper, chopped
¼ cup olive oil
2 tbsp. minced garlic
Fresh parsley (Ollie says you know how much parsley you like)
2 tsp. fresh thyme or 1 tsp. dried thyme
¼ tsp. dried sage or 1 tsp. fresh sage
½ tsp. paprika and oregano
2 stalks of celery
2 bay leaves
¼ cup chopped cayenne peppers
1 pound Andouille sausage (or spicy vegetarian sausage) cut into chunks
Salt and pepper to taste
6 cups of water

How to make it:
Rinse and then cook kidney beans after soaking overnight.
Sauté in large frying pan, onion, green pepper, garlic, celery in olive oil.
Add cooked kidney beans to 6 cups of water. Stir sautéed vegetables to beans. Add bay, cayenne, theme, sage, and parsley. Allow to come to a boil then reduce heat to low and simmer for about 2 hours.
Stir sausage into the mixture and continue simmering for another 30 minutes.
Make rice (if you like) according to directions on package. Serve the gumbo over rice.

You can also serve in biscuit bowls but use 3 cups of water in the gumbo instead of six!

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