What can you make with two pounds of okra? Gumbo time!

My parents in Florida have a wonderful garden, and I miss the numerous fresh vegetables during the summer—tomatoes, cucumbers, corn, potatoes, squash and okra. During our recent trip, my dad gave us a lot of okra. Okra is a unique vegetable, and most people eat it stewed with tomatoes or fried. It has a slimy texture when sliced, and I actually had trouble giving it away since many people don't like it or don't know how to cook with it.

I found several recipes online for gumbo with okra, so we made a pot on a Sunday afternoon and had plenty of leftovers throughout the week. I sauteed the okra in olive oil first for about 30 minutes to remove most of the slimy texture. Then, I added tomatoes, onions, garlic, celery and red and green peppers and let the mixture saute for a while longer. Next, we added chicken broth and water and brought it to a boil.

We decided to add sausage and shrimp.

I seasoned the shrimp with salt, pepper and some Old Bay Seasoning.

We added the meat last and then let the gumbo simmer for several hours on low heat. It smelled great, and we ate it over rice. With the leftovers, I made some orzo and served it over that. I also ate it over a package of instant cheese grits. It was a great dish with lots of fresh vegetables, and okra was the not-so-slimy star.