Roasted Okra

Smoky Cajun Okra

Roasting okra in the oven makes for a great side dish or an interesting salad topper.

All you need to do is dice up your okra (add some onions too if you’d like), coat the okra with olive oil, a little Smoky Cajun, a pinch of salt, and a dash of masa flour. Throw ’em on a baking sheet and roast in the oven at 450Β°F for 20 to 30 minutes!

Enjoy!

XO

Charleston Spice Co.

 

Smoked Sausage Soup

Smoked Sausage Soup

We have lovely weather here in Charleston, it can be hot in the summer but the winter is usually pretty mild.

But then it gets cold for a day or two and we all wonder what in the world is going on.

Then we remember, January and February are actually supposed to be cold months. It’s times like these that call for a hearty soup like this Smoked Sausage Soup:

Smoked Sausage Soup

Here’s what you’ll need:

2 cups corn

2 cups edamame

6 oz mushrooms, chopped

1/2 a ridiculously large onion, chopped

1 1/2 lb. smoked sausage of your choice, cut however you please

3 Tablespoons Smoky Cajun blend

15 oz can tomato sauce

2 cups water

In a medium-large pot over medium heat cook corn, edamame, mushrooms, onion, sausage, and spices until browned and tender. Add tomato sauce and water and let simmer for at least an hour. Depending on how long you let your soup simmer you may need to add more water. And it’s that simple. Serve hot with cornbread or biscuits!

Cornbread&Soup

And because you’ll have an hour of simmer time, here’s a great cornbread recipe adapted from The Settlement Cook Book to keep you busy:

1 cup flour

1 cup corn meal

4 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

1 1/2 cups buttermilk

1 egg, beaten

3 tablespoons butter, melted

Preheat oven to 400F. Sift dry ingredients. Add buttermilk, egg, and butter. Beat well and pour into a greased 8 inch pan. bake for 30 to 40 mins.

Cornbread

Stay warm!!

XO

Charleston Spice Co.