Originally posted by Jimeats
Adjudicator, How about sending her your famous Swamp Gravey recipe.
I'm sure that would be a hit at any football gathering. Chow Jim
WHAT THE heck. Let's confuse Diana completely.
With all of the talk on the board about fish fries, gumbo, okra, etc., a true SOUTHERN Fish Fry is not complete without Swamp Gravy. While this dish is as individual as the person who makes it, here is a basic recipe to begin with. Swamp Gravy
2 large potatoes, chopped
1 large onion, chopped
1 14 oz can whole kernel Corn
1 28 oz can of crushed red tomatoes
1 14 oz can cut okra
1 28 oz can water (use the tomato can to measure)
Pour grease in which you used to fry your fish up into old coffee can and set aside for the next time you fry fish. Put frying pan back on the burner. Heat on high. Add all the ingredients to the drippings in the bottom of the frying pan. Add water. Stirring constantly until vegetables are done and liquid is thickened.
Here is ANOTHER
variation on the recipe... Swamp Gravy II
Fry some fish golden brown. Pour off the grease, but leave some of the drippings. In the drippings, brown:
4 or 5 finely diced potatoes
2 or 3 finely diced onions
1 chopped bell pepper (optional)
When these are tender, add a large can of tomatoes and 1 to 2 teaspoons of Louisiana Hot Sauce. Salt and pepper to taste.
Pick some of the meat off 1 or 2 of the cooked fish and add to the mixture.
Simmer for as long as you can stand the wonderful aroma. This is a basic recipe; anything can be added. If you really like it hot, add diced Jalapeno or Serrano peppers. Enjoy. Also & FYI. This is the more authentic recipe of the two.