i bought the treme cookbook a few months ago & just got around to using it yesterday. it’s hard to pick just one recipe but since my husband’s favorite food is okra, i decided to make “tee’s smothered okra,” which is antoine batiste’s “last meal,” request.

the book is cool because each of the characters on the show “treme” offer family recipes & stories behind them. this one was passed on to his mother by his auntie tee. it’s super easy! AND totally delish! VERY similar to gumbo but without a roux & served atop rice-fork eaten rather than spoon. HIGHLY RECOMMENDED!

1/2 c. canola or olive oil
2 lbs okra (i used fresh) chopped 1/2 inch slices
1 yellow onion chopped
1 green bell pepper chopped
1 celery stalk chopped
1 garlic clove chopped (i used 6)
15 oz can chopped tomatoes with juice
1 lb. smoked pork sausage chopped (i used andoullie which is a great flavor enhancer)
1 lb. raw shrimp shelled whole
salt & pepper to taste

i used a cast iron pot-it cooks different than a regular one & is recommended-or a dutch oven. heat your oil over medium heat & add okra, onion, pepper, celery & garlic. cover & cook 45 minutes, stirring occasionally to coat with the oil. add salt & pepper. then add tomatoes & sausage & cook 15 minutes. add he shrimp & cook 15 minutes more. add salt & pepper to taste & serve over steamed rice.

i was surprised that salt & pepper were the only seasonings you need. i added file’ as well. the sausage was responsible for flavoring this unbelievably tasty dish. i highly recommend using the best andoullie sausage you can find & fresh jumbo shrimp.

PERFECT winter dish & great if you are missing new orleans.