
This is my bay laurel tree. I've tended it since it was a 6" slip. It is now over 8' tall and still growing. I repotted it this past summer into the largest pot I could find and it seems to be happy. It is now residing in my barn until late April or the first of May.
I have a recipe for Gumbo that a friend from New Orleans gave me years ago that uses bay leaves. It is very very good and freezes well.
Gumbo
Make a roux with bacon grease and flour. Add 2 lbs. of sliced okra. Cook down about 20 minutes. Add 2 cups of chopped onions and also a bunch of green onions chopped. Next, add 1 cup of fresh chopped parsley, 1/2 cup of chopped green pepper and 1 TB. of minced garlic. Cook about 10 minutes more. Next, add 1 1/2 cups coarsely chopped tomatoes. Add 1 lb. of smoked sausage and mix thoroughly. Now, add 2 quarts of cold water and 1 cooked chicken that has been pulled from the bones and the following seasonings: 3 whole bay leaves, 1 1/2 tsp. dried thyme, 5 tsp. salt, 1 1/4 tsp. black pepper, 1/2 tsp. cayenne, 4 tsp. lemon juice, 10 whole allspice, 1 tsp. mace and 8 whole cloves. Raise heat slightly and bring mixture to a boil., then lower the heat and simmer for 1 hour. Stir from time to time and scrape across the bottom of pan to prevent scorching. While still simmering, add 1/2 quart of water and stir. Remove pot from heat and let stand a few minutes before serving.
This recipe will turn out perfectly delicious. I must add here that I rarely measure anything, meaning, don't be afraid to put your own spin on this dish. Oh yes, and you can add shrimp toward the very end of cooking; crab too. I serve it in a bowl over jasmine or brown rice. I guarantee you are going to love this soup.
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