Okra is ick. It tastes like boiled slug dipped in sand.

No idea how much mom uses--I think she has frozen bags of it and just tosses in a couple handfuls.

I should add that I make that jambalaya from memory--and it changes a little bit every time. And the bigger the onion, the spicier it is. The spicy in this dish has NOTHING to do with the pepper and everything to do with the onion.

Quote:

---

Originally Posted by Synnen

Okra is ick. It tastes like boiled slug dipped in sand.

No idea how much mom uses--I think she has frozen bags of it and just tosses in a couple handfuls.

I should add that I make that jambalaya from memory--and it changes a little bit every time. And the bigger the onion, the spicier it is. The spicy in this dish has NOTHING to do with the pepper and everything to do with the onion.

---

You're not real fond of summer squash, either, I'll bet.

More onion in jambalaya is always a good thing. The dish started as leftovers with onions.

I should add, too, that chicken, sausage, and shrimp are interchangeable for me in this recipe. If I don't have sausage, but DO have shrimp, well--in go the shrimp!

I have a couple of really great recipe books. The original recipe I posted came from a low fat Cajun cookbook (with shrimp instead of sausage, obviously). I also have a Southern Cooking cookbook that I just bought this summer and haven't played with yet.

One of the few things I miss about Texas was the ability to get good Cajun food.