Thursday, October 25, 2012
Smothered Cajun-Spiced Pumpkin
I found this recipe in the Vegetarian Times issue on regional cooking. It says "Smothering is a Southern cooking technique that calls for dousing a dish in brown gravy made with onion and other vegetables. Here, Cajun-seasoned pumpkin is smothered in a gravy made from a base that New Orleans chefs call the holy trinity: a combination of onions, celery and green peppers." Both the Hub and I enjoyed this dish. The Cajun seasoning made it warm but not hot. I ended up with a lot more gravy than pumpkin and thought about roasting some more to use it up.