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Old 11-08-2006, 03:09 PM   #11
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Originally Posted by ironchef
Minced Chorizo.


or langusa(sp) the phillipine sausage, sweet and spicy

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Old 11-08-2006, 03:47 PM   #12
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Another vote for sausage. Andouille is my first choice - chorizo next - even kielbasa would work. However, that being said, saute some shrimp with "whatever" and red pepper flakes and toss it in.

edited to change ground red pepper to pepper flakes


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Old 11-08-2006, 04:25 PM   #13
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Originally Posted by vilasman
Yesterday I sauteed some slivers of various colors of bell peppers and onion in a little olive oil and dab of butter and some salt ,pepper, herbs de provence and maybe some creole seasoning.
Then I added some sliced okra, and let it cook until the peppers and onion were translucent and the okra was cooked through and the any slimeyness was cooked out.
I would have added mushroom, maybe sliced portebello if I had had them.
This is my question. I want to add some kind of meat to this, to give it some flavor and really I would love if it gave a little crunch. I am thinking about bacon or some other kind of italian meat, but I am thinking it would add to much fat.
I dont want beef, I dont like chicken, and I dont think lamb is the answer. I also dont do most varieties of pork.
I guess a white fish would be an option when it comes to flavor, but I dont think it would give some crunch.
Any thoughts?
First thing I thought of when I read your description was SHRIMP! just don't cook them very long, or they'll be rubbery.
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Old 11-08-2006, 04:32 PM   #14
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You've excluded bacon, sausage, Italian meat, seafood, beef, pork, lamb and chicken from consideration for one reason or another.

How about some nuts, they're crunchy.
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Old 11-08-2006, 06:38 PM   #15
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You want crunch?
Forget the meat - add some sliced celery and zucchini at the last minute; serve on a bed of oven-roasted, sesame-crusted potatoes.

Who needs meat?
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Old 11-08-2006, 06:44 PM   #16
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How about andouille sausage???
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Old 11-08-2006, 06:45 PM   #17
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How about calamari? Scallops? Perhaps some fresh clams or mussles?
Serve with crusty bread to mop up the juices.

Could be really good with rice. You might want to add a can of diced tomatoes. Tomatoes always go well with okra and peppers.
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Old 11-09-2006, 10:39 AM   #18
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Kielbasa or Polish Sausage would go great with this combination. Slice it into 1/4 slices and fry in a skillet until nicely charred then add to the dish. You could also try the turkey version since you don't like beef, chicken, or pork.

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