Limpin Susan Food
B.J. DENNIS'S OKRA STIR-FRY WITH RICE
Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.
Provided by Kim Severson
Categories dinner, weekday, grains and rice, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
- Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams
LIMPIN SUSAN
Make and share this Limpin Susan recipe from Food.com.
Provided by MarraMamba
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
- Add rice, stir until coated and cook 3 to 4 minutes.
- Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
- taste for seasoning, add shrimp and cook a further 5 minutes until pink.
LIMPIN' SUSAN
Steps:
- Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.
LIMPIN SUSAN
Steps:
- In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.
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LIMPIN' SUSAN RECIPE - SOUTHERN LIVING
Rumor has it that Limpin’ Susan was Hoppin’ John’s secret girlfriend. Whereas Hoppin’ John is a rich and filling blend of rice and field peas, Limpin’ Susan, rice and okra, is …
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- For the vegetable base: Heat the canola oil in a large skillet over medium heat until it shimmers. Add the onion, celery, bell pepper, garlic, and salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Remove from the stove and set aside.
- For the rice: Combine the water, salt, white pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain.
- Transfer the rice to another medium saucepan, discarding the bay leaf, stir in the butter, and cover to keep warm.
- For the okra: Heat the butter in a large skillet over high heat until foamy. Add the vegetable base and okra and cook, gently stirring often, until the butter begins to brown and the okra is just tender, about 6 minutes. Season lightly with salt and black pepper and stir in the pepper vinegar.
HOPPIN' JOHN AND LIMPIN' SUSAN RECIPE | MYRECIPES
Cook bacon in a medium saucepan over medium-high heat 3 minutes or until fat renders. Drain bacon on paper towels; reserve 1 tsp. bacon drippings in pan.
From myrecipes.com
Servings 8Total Time 1 hr 45 mins
From myrecipes.com
Servings 8Total Time 1 hr 45 mins
- Cook bacon in a medium saucepan over medium-high heat 3 minutes or until fat renders. Drain bacon on paper towels; reserve 1 tsp. bacon drippings in pan. Return bacon to pan. Add onion, and cook 4 minutes. Add peas, broth, dried pepper, and 2 cups water; season with kosher salt and freshly ground black pepper. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 20 minutes or until peas are just tender (almost al dente) and about 2 cups of liquid remain. Add salt and pepper to taste.
- Stir in rice and okra. Cover and simmer over low heat about 20 minutes or until rice is tender. Do not remove the lid during this part of cooking.
- Remove pan from heat, and let stand, covered, 10 minutes. Uncover and discard chile. Fluff with a fork; add green onions and salt and pepper to taste. Serve immediately with hot sauce.
SKILLET SUPPERS: HOPPIN' JOHN AND LIMPIN' SUSAN - VIRGINIA ...
So who is Limpin’ Susan? Legend has it that Limpin’ Susan was the wife of Hoppin’ John. There seems to be little known about the origin of the name for Limpin’ Susan, …
From virginiawillis.com
Servings 6Total Time 55 minsEstimated Reading Time 5 mins
From virginiawillis.com
Servings 6Total Time 55 minsEstimated Reading Time 5 mins
- Place a medium pan over medium-high heat. Add the bacon and cook until the fat is rendered, about 3 minutes. Transfer the bacon to a paper towel–lined plate and pour off all but a teaspoon or so of the bacon grease. Return the bacon to the pan. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add peas, stock, the 2 cups water, and the dried chile. Season with salt and pepper. Bring to a boil over high heat, decrease the heat to simmer and cook, uncovered, until the peas are just tender (almost al dente) and about 2 cups of liquid remain, about 20 minutes. Taste and adjust the seasoning with salt and pepper.
- Add the rice and okra to the pot, and stir to combine. Cover, and simmer over low heat for about 20 minutes. (If using brown rice, add the rice, but do not add the okra at this point. Let the brown rice simmer for 10 minutes, remove the lid and quickly add the okra. Cover and continue to cook until the rice and okra are tender, an additional 25 minutes.) Do not remove the lid during this part of cooking.
- Remove the pot from the heat and allow the rice to steam, still covered, for another 10 minutes. Remove the cover and remove the dried chile. Fluff with a fork; taste and adjust for seasoning with salt and pepper. Scatter the parsley over the top and serve immediately with the green onions, fresh red chile, and hot sauce.
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- If you're eating canapés, you're consuming a small piece of bread or a cracker with something savory on top. Had you been an ancient Greek eating a konops, what would you have been devouring?
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- You and your young daughter sit beneath the spreading evergreen tree in your Hawaiian friend's yard. Noticing the tree's orange fruit, your daughter says, "Can I have one of those."
- The fruit of the caraway plant and the oil derived from it are used to flavor everything from the German liqueur "kummel" to toothpaste. However, an incorrect term is usually used for this fruit.
- Cardamom is said to have been the most popular spice in ancient Rome. Among spices, only saffron exceeds it in price. It is nicknamed "Grains of Paradise".
- A thick filet mignon is sliced open and stuffed with Sydney rock oysters that have been dipped in Worcester sauce. The steak is grilled rare and served, producing a dish popularized in Australia in the 1950s: carpetbag steak.
- Your accident-prone friend brings back a variety of plants for you to include in a salad claiming that they are "wild carrots". You remember hearing that wild carrots have an appearance similar to poison hemlock.
LIMPIN' SUSAN IS THE SPICY WIFE OF THE SOUTH'S CLASSIC ...
Limpin’ Susan can be as simple as bacon grease, okra, and rice, but variations are as numerous as the theories about her name. Lowcountry cooking thrives on the seasons and the sea, so blackened fish or a few plump shrimp are common additions. Make it a meal with a hunk of hot cornbread or a pile of
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"HOPPIN' JOHN AND LIMPIN' SUSAN" BY NEAL MURPHY | SHELBY ...
Supposedly, Limpin’ Susan was Hoppin’ John’s wife, and this shrimp and rice dish was named for her. The ingredients for this dish usually contain items such as green bell pepper, Vidalia onion, cooked shrimp, white or yellow rice, and sliced okra. As one might suspect, this dish is most popular in Louisiana and other coastal southern states.
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LIMPING SUSAN – THE FOODIE GAZETTE
Limpin’ Susan is a Southern relative of Hoppin’ John. 3 slices of bacon, chopped 2 C okra, sliced 1 C rice 1 C water Fry bacon and okra in a skillet. When the okra is tender, add the rice and water. Cover and simmer for 18 minutes (no peeking) until the rice is tender. TIP: Do you have trouble cooking rice? The trick is to put the lid on and let it simmer for the full 18 minutes …
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REVIEW OF: “THE WHOLE OKRA: A SEED TO STEM CELEBRATION ...
Recipes in this book include everything from okra fries to Limpin’ Susan to bhindi masala. Also included are recipes for okra pickles, okra seed pancakes and breads, okra greens, kimchi, raw okra salad and okra marshmallow delights. (Remember, okra is a member of the mallow family.) I can’t wait for okra season to begin. Lonna Nachtigal grows food with her …
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My "limpin' Susan." The Importance of Rice. Rice was the most important staple for the original Gullah slaves. My mom told me that the first thing my great-grandmother did when she entered her kitchen to cook a meal was to put on a big pot of rice – evidence of the Gullah influence on Charlestonians and other inhabitants of the Low Country. Rice was usually eaten …
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“Limpin’ Susan has often been called the wife (or sometimes cousin) of Hoppin’ John, the more famous dish of peas and rice traditionally made on New Year’s Day,” Smith writes in …
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FOOD & DRINK - CHELSEA GREEN PUBLISHING
Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. ... Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a …
From chelseagreen.com
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THREE CITIES - BIG LITTLE MEALS
Limpin' Susan. Servings: 2-4; Print; This is really two recipes in one. My absolute favorite way to do okra is to just slice it and fry it over medium high heat. Don’t bother to bread it…way too much work. Then serve it as an appetizer or side dish. In that case, you just need the oil and the okra (and some salt and pepper) and complete step #1 (well, a sprinkle of Tony …
From biglittlemeals.com
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LIMPIN’ SUSAN – THE CHOCOLATE BOTTLE
Limpin’ Susan (pulled directly ... June 21, 2012 The Chocolate Bottle CLT cooks, dinner, food, Gullah, kids, limpin susan, lowcountry, rice, shrimp. 4 thoughts on “ Limpin’ Susan ” YUMMommy says: June 21, 2012 at 9:57 am. This looks delish. I love seafood dishes that are easy & quick to make. Reply. The Chocolate Bottle says: June 21, 2012 at 9:59 am. Me too! I …
From chocolatebottle.wordpress.com
Estimated Reading Time 3 mins
From chocolatebottle.wordpress.com
Estimated Reading Time 3 mins
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It's Season 2 of With Relish and we're discussing hilariously named foods. This episode we chat about Spotted Dick, Limpin Susan, Toad in the Hole and Blueberry Grunt! The People's Club; Our Shows; Join Us; The People's Club; Our Shows; Join Us; Episode 8 - Spotted Dicks and Limpin Susan May 17, 2020 by Logan Joblin. Comment Posted in Comedy, Food, …
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From wiredshutpod.com
LIMPIN' SUSAN RECIPE
Get Limpin' Susan Recipe from Food Network. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website with this recipe. Recipe reviews. Recommended Sort by Best Start the discussion... Still not reviewed, be first. Related recipes like Limpin' Susan Recipe. 77% Dinette Cake Allrecipes.com View recipe photos of …
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I HEART LIMPIN' SUSAN FOOD FRUIT VEGETABLE METAL LICENSE ...
I HEART LIMPIN' SUSAN Food Fruit Vegetable Metal License Plate Frame Tag Holder in Frames.
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LIMPIN SUSAN | JENNY'S KITCHEN | COPY ME THAT
Limpin Susan. food.com Jenny's kitchen. loading... X. Ingredients. 1 ⁄4 cup green pepper , diced; 1 ⁄4 cup onion , diced; 2 garlic cloves , minced; 1 lb okra , tipped and topped, cut into 1/4 slices; 1 lb shrimp , peeled; 3 tablespoons vegetable oil; 1 cup long grain white rice ; 2 cups chicken stock; Steps. Directions at food.com Never lose a recipe again, not even if the original website ...
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LIMPIN’ SUSAN : BEST AMERICAN FOOD
Supposedly, Limpin’ Susan was Hoppin’ John’s wife, and this shrimp and rice dish was named for her. The original recipe usually includes okra, but since my husband doesn’t care for okra unless it’s fried, I leave it out. If you wish to include okra in your preparation of the dish, add about a cup of sliced okra that’s been boiled until just tender.
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LIMPIN’ SUSAN: THE CHRISTMAS DISH OF THE LOW COUNTRY ...
Food Etymologists surmise that it was the French Huguenots who brought pilaf to the Low Country, where African cooks added their spin creating dishes like Limpin’ Susan, Hoppin’ John (field peas and rice), and Red Rice, which stems from West Africa’s orange-red jollof rice. The Africans of the Low Country would have used a legacy wild ...
From dannwoellertthefoodetymologist.wordpress.com
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Jan 2, 2020 - Rumor has it that Limpin' Susan was Hoppin' John's secret girlfriend. Whereas Hoppin' John is a rich and filling blend of rice and field peas, Limpin' Susan, rice and okra, is a little more delicate and fresh.
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Although the origins of Limpin’ Susan aren’t completely clear, it’s said that she was the wife of Hoppin’ John. Like Hoppin’ John, Limpin’ Susan is a rice based dish. Often made with bacon or shrimp, my version below is vegan. In trying to reduce my family’s intake of meat without sacrificing flavor, I’ve been experimenting with different foods and condiments. My recent ...
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Limpin' Susan, The wife of Hopin' John. Close. 19. Posted by 2 years ago. Archived. Limpin' Susan, The wife of Hopin' John. I came across this traditional South Carolina Dish. It is said that limpin' Susan is the wife of Hopin' John (another traditional South Carolina Dish). I can't wait to try it out for myself. Have any of you ever tried it before? I am including a link to a blog for the ...
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LIMPIN’ SUSAN - ACTUALLY TASTY
Limpin’ Susan feature a lot of the staples of coastal Southern cuisine, like okra and spicy peppers, except without the meat that many recipes have. This is also a great example of a really niche subset of Southern food: the Gullah have a strong preservation of their original West African heritage, and that comes out here in the use of rice as the backbone of this dish. This …
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Limpin’ Susan was rumored to once be Hoppin’ John’s wife – an old wives tale told in Southeastern African-American communities. One-pot meals have always been a staple of my life – from childhood stews to chicken and rice in college, they are always my go-to when I want a hefty meal that doesn’t break the bank or take much for me to make. Traditionally made with …
From yolele.com
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LIMPIN SUSAN | RECIPE | SUSAN RECIPE, FOOD NETWORK RECIPES ...
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HOPPIN’ JOHN OR HOPPING JOHN (LIMPING KATE; LIMPING SUSAN)
“Limpin’ Susan” is okra and rice (okra pilau) and is cited in print since at least the 1950s. “Hopping John” was also the name of a tipple made of brandy and cider, and this “Hoppin John” is also cited in print from the 1830s. It is not known if this drink name (mostly English and not American) is at all related to the food name. Wikipedia: Hopping John Hoppin’ John is the ...
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