Friday, August 19, 2011

Fancy Bay Gumbo :)

So gumbo is only loosely what i'm calling this, its a savory gumbo inspired stew. Served on top of plain cous cous, this dish has a combination of meats and beans a little heat a tomato based broth and some vegetables, but lacking hot peppers or ocra some sticklers might call this a cocktail sassafrass. The gumbo mixed meat approach is a great way to handle a myriad of leftovers, this time round I got lucky with the ingredients on hand and the dish came out super yummy so here is the ingredients as it went down.

1 1/2 cups frozen shrimp
3/4 cup frozen shelled edamame
1 cup frozen brussel sprouts

4 cloves garlic
1/2 an onion
dollup of olive oil
1 leftovered bbqd pork chop (deboned and cubed)
1/2 cup cubes of leftover bbq'd filet mignon
1/2 of a bbq'd sweet italian sausage link cubed

1 little can of tomato juice
2 peaches (peeled pitted cutup)
1/2 cup salsa
salt and pepper
1/4 cup of beer
3 teaspoons of horseradish

Ok so in a pot fry the garlic and onions, toss in the meats and brown them.  defrost all the frozen stuff. when meat is well sizzled toss in the liquids and the the beans and sprouts, let it all simmer together for 20 minutes then toss in the shrimp cover and take off the heat. let stand 20 minutes before rescalding to serve.

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