Serves 4 to 6.
This one is from grandpa’s recipe box, but I can’t figure out why it’s called “Almost” Gumbo; it sure sounds like full-on gumbo to me!
- 1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2 inch slices
- 4 cups water
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 package (10 ounces) frozen cut okra, thawed and drained.
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 cup uncooked long- or whole-grain rice
- 1/4 cup dry red wine
- 1 tablespoon hot pepper sauce
- In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.
- Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.
Note: If you’d like to make this even more authentic-tasting, add about a pound of peeled, cooked shrimp 5 minutes before serving.
Properly cooked, eggs are a very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp’s family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.
Housekeeping In Old Virginia was published in 1877, and I am so lucky as to have an original copy! If any of you are curious as to the other recipes, I have found it online here: https://archive.org/details/housekeepinginol01tyre
Quick disclaimer here – it was printed over a hundred years ago. As with most American texts from the era, it gives off an old southern vibe, and not all in a good way.
Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now. That’s why some recipes call for as many as 6 to make a simple omelet.
Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now. That’s why some recipes call for as many as 6 to make a simple omelet. So if ever you think that the recipe calls for too many, just use less.
Onto the recipe!
- Ham- sliced thick, raw. As many slices of ham as eggs you cook.
- Eggs. It doesn’t say exactly how many, but I would guess three or four.
- An 8 or 9 inch cast iron skillet would cook this perfectly.
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.
Let the pan remain on the fire [or in this case, the stove], so as to keep the ham gravy [aka the ham fat] hot, [so] that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook [to] a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.
– Mrs. S. Tyree
Not bad, huh? Sounds pretty good to me.
If you try it, let me know in the comments how it went!
Have a good one. 🙂