top of page

my ragin'cajun gumbo stirfry

Updated: Aug 30, 2023


assorted vegetables and herbs on wooden board
fresh ingredients for gumbo stirfry

I love this time of the year when the garden is starting to yield its bounty…the excitement of the first crisp cucumber and plump, juicy tomato, make all the work and worry you have put into their existence worth it…we all have our favorite dishes that we look forward to making every summer, then sometimes, we really want to try something different, and that’s what I did tonight…

I was looking at all the ingredients for gumbo but wanted to highlight the beautiful red okra…when you cook it quickly and at high heat, the slime you are used to does not form, instead, a smoky, nutty flavor develops…with the wok hanging above me, I saw the perfect way to make this happen…who says all stir-fries have to be Asian inspired!

bottle and glass of white wine on patio table
Albert Bichot Domaine Long-Depaquit Chablis

with a delightful glass of chablis at the ready, the prep time for the vegetables pass by quickly...this cardonnay, from the northern part of the burgundy region in France, is acidic and not as fruity as California wine...it was the perfect pairing for the fresh vegetables and spice


I love to cook outside during the summer as often as possible, the aroma from the garden, and the birds singing, add to the enjoyment of the experience...so, with the patio table set, I fired up the propane stove and heated the wok...in less than 15 minutes, dinner was served...isn't it nice to have a quick and easy recipe, and only on dirty pan!


gumbo stirfry

2 stalks celery, cut on a diagonal

1 torpedo red onion, cut into thick rings

10 assorted hot and sweet peppers, chopped

16 small red okra, slice a couple larger ones, leave the rest whole

4 large garlic cloves, cut in thick slices

1 andouille sausage, sliced

2 smoked pork chops

2 slices bacon, cut in large chunks

½ cup cherry tomatoes, cut in half

24 leaves of fresh basil

2 stems of fresh dill seed and weed

1 tablespoon fresh thyme

10 leaves fresh sage

2 tablespoons blackening spice

cooked rice


rub the wok with vegetable oil, once hot add the bacon, when it starts to crisp add the celery and onion rings…allow to lightly char, then add garlic, okra, peppers, and sausage…cook for a couple of minutes, then add tomatoes and fresh herbs…lay the pork chops on the side to brown…season with blackening spice to desired heat, serve with cooked rice



Recent Posts

See All

Comments


bottom of page