SHRIMP GUMBO WITH OKRA
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Provided by XoJoMo
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 10
Number Of Ingredients 11
Steps:
- Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
- Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
- Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
- Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g
BEST CREOLE SHRIMP AND OKRA GUMBO
This is a really tasty gumbo that is also easy to make. For more authentic taste you can add 1/4 cup of Gumbo Filé Powder spice before you serve. I hope you get to enjoy this as much as we do! Note: If this is too mild for your taste you can add some hot sauce as you serve. I made this for my 1 year old and I had to cut down on the spice.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 1h50m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 18
Steps:
- Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
- Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.
OKRA GUMBO
I got this recipe from a relative back in the early '70's we've been enjoying ever since. It won 1st place in our cooking contest at my family reunion. You may want to add a little water or chicken broth to this.
Provided by True Texas
Categories Gumbo
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute' onion and peppers in margarine until tender.
- Add remaining ingredients including cooked chicken.
- Cook on low for about 2 hours to blend flavors.
- This can be served over steamed rice.
GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SEAFOOD OKRA GUMBO
Provided by Emeril Lagasse
Categories appetizer
Time 1h10m
Yield 12 first-course servings or 8 main-course servings
Number Of Ingredients 34
Steps:
- Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
- Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
- Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
- To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
WHAT TO SERVE WITH GUMBO - 10 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
SEAFOOD AND OKRA GUMBO
Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice.
Provided by Christin Mahrlig
Categories Soup
Number Of Ingredients 20
Steps:
- In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.Remove from heat and set aside.
- While okra is cooking, make the roux.Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.
- Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.
- Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.
- Add garlic and cook 2 minutes.
- Add tomatoes, stock, bay leaves, salt, Creole seasoning, hot sauce, thyme, white pepper and okra. Bring to a boil and reduce heat to maintain a simmer. Simmer for 45 minutes uncovered.
- Add crab meat and parsley and simmer for 3 minutes.
- Add shrimp and cook for 2 minutes or until they are mostly pink.
- Add oysters and cook just until their edges start to curl, about 2 to 3 minutes.
- Serve with rice.
Nutrition Facts : Calories 418 kcal, Carbohydrate 26 g, Protein 29 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 188 mg, Sodium 1457 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHICKEN & SHRIMP GUMBO
Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal and serve with Real Cornbread (see associated recipe).
Provided by EatingWell Test Kitchen
Categories Healthy Chicken & Rice Recipes
Time 50m
Number Of Ingredients 19
Steps:
- Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
- Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
- Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.
Nutrition Facts : Calories 301 calories, Carbohydrate 38 g, Cholesterol 83 mg, Fat 6 g, Fiber 4 g, Protein 23 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 5 g
OKRA GUMBO
Gumbo is the official dish of Louisiana. It's most commonly made with meat or seafood or both, with okra or filé powder (ground dried sassafras leaves) added...
Categories Sides
Time 30m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, chili, cumin and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned, about 4 minutes.
- Add the tomatoes with juices, the sugar and 1 cup water. Bring to a boil, then add the okra. Cover, reduce to medium and cook, stirring occasionally, until the okra is tender, 10 to 12 minutes. Taste and season with salt and pepper. Serve sprinkled with the scallions and with hot sauce on the side.
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
CHICKEN, SAUSAGE, AND OKRA GUMBO
Provided by Paula Deen
Categories cold weather comfort food Country Cooking Family Supper guys night southern
Time 20m
Yield 10 to 12
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
- Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
- Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
- Discard bay leaves. Serve with rice. Garnish with green onion, if desired.
LOUISIANA CREOLE GUMBO RECIPE
Steps:
- Gather the ingredients. Bring beef and chicken to room temperature before beginning the recipe.
- Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.
- Make the roux. Add oil to a large, heavy-bottomed pot over medium heat and sprinkle in flour while whisking. Continue whisking until it turns a milk chocolate color, 16 to 18 minutes. Don't walk away during this step.
- When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.
- Strain the chicken-seafood stock. Discard the seafood shells.
- Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid.
- Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer.
- Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Sear stew beef, in batches if needed, and move directly into the gumbo pot when done.
- In the same cast iron pan, sear the seasoned chicken thighs, skin-side down first, until golden on both sides, about 10 minutes total, moving them to the gumbo pot when done.
- In the same cast iron pan, add the okra to the rendered chicken fat, and season with salt and pepper and/or more Creole seasoning.
- Sauté okra until verdant and the viscous texture subsides, about 8 minutes. (This is known as "roping.") Add okra to the gumbo pot.
- Add remaining chicken-seafood stock to cover the ingredients. If the ingredients are not covered by the stock, add water.
- Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes, giving a good stir and taste every 15 minutes. Season with more Creole seasoning, salt, hot sauce, Worchestershire sauce, black pepper as needed for your taste.
- Remove thyme stems and bay leaf. Gently remove chicken thighs from the gumbo pot to a cutting board. Remove bones and skin, cut into rough chunks and add the meat back into the gumbo pot. If the thighs have fallen apart, just remove the bones (the same number of thighs you added) and the skins you can easily find.
- On a cutting board, crack cooked and cleaned blue crabs in half. Then, with a mallet or the back of the blade of a chefs knife, gently crack both joints of the claws. (see RECIPE VARIATION with lump crab meat below)
- Add crab and shrimp to the gumbo pot, cover, and simmer for 6 to 8 minutes.
- Prepare a serving over cooked white rice, making sure each serving gets at least half of a crab. Garnish with scallions and hot sauce(s) for diners to spice to their taste.
Nutrition Facts : Calories 530 kcal, Carbohydrate 16 g, Cholesterol 248 mg, Fiber 3 g, Protein 49 g, SaturatedFat 6 g, Sodium 1134 mg, Sugar 4 g, Fat 31 g, UnsaturatedFat 0 g
More about "best okra gumbo food"
OKRA GUMBO RECIPE - BON APPéTIT
From bonappetit.com
3.6/5 (27)Estimated Reading Time 6 minsServings 6
- Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice mixture. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes.
- Transfer bones to a large Dutch oven or heavy pot. Discard fat. Add stew meat, bay leaves, and 2 qt. water. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Using tongs, remove bones. When cool enough to handle, trim any meat from bones and return meat to pot. Discard fat and bones.
- Heat bacon fat in a large skillet over medium-high. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more.
- Add okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Discard bay leaves. Taste to adjust seasonings. Serve with rice alongside.
10 BEST GUMBO RECIPES - YUMMLY
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TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
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40 OKRA RECIPES THAT PROVE THAT IT'S NOT JUST FOR GUMBO ...
From southernliving.com
SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING
From southernliving.com
3/5 (7)Total Time 1 hr 30 minsServings 12
- Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
- Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
OKRA GUMBO - OKRA, CORN, AND TOMATOES RECIPE
From somewheredownsouth.com
Cuisine SouthernCategory Side DishServings 4Estimated Reading Time 3 mins
CREOLE OKRA GUMBO RECIPE - CREOLE GUMBO WITH SHRIMP | …
From honest-food.net
4.7/5 (9)Category Main Course, SoupCuisine American, CreoleCalories 216 per serving
- Preheat the oven to 400F. Coat the shanks or other meat with a thin sheen of oil, then salt well. Arrange in a roasting pan. Roast in the oven for 1 hour.
- Remove the roasting pan and add the shanks to a large soup pot. Cover with water and turn the heat to medium-high. Add some water to the roasting pan and, when it has loosened up the browned bits on the bottom of the pan, use a wooden spoon to scrape them off. Add all that to the soup pot. Stir in the cayenne, bay leaves and paprika and bring to a simmer. Add salt to taste, then cook gently for 1 hour.
- After 1 hour, add the shells from all the shrimp to the soup pot. You will likely need a total of 3 hours to render deer shanks tender, but most other meats won't take that long.
- When the shanks are reasonably tender, get a large frying pan out and heat 2 tablespoons of the bacon fat over medium-high heat. Arrange the sliced okra in the pan and sear hard without stirring for 5 minutes. Stir, then let them cook like this another 5 minutes. You want a little char and lots of browning.
OUR FAVORITE GUMBO RECIPE {ONE-POT ... - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (9)Total Time 2 hrs 5 minsCategory Chicken, Dinner, Entree, Main CourseCalories 665 per serving
- Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside.
- Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color.
- Add okra, garlic, and seasonings. Cook an additional 5 minutes. The mixture will appear a bit stringy.
THE 10 BEST OKRA SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
Estimated Reading Time 6 mins
- File powder. File powder or gumbo file is one of the thickening agents used in gumbo along with okra. The two can be substituted for one another and file powder is, in fact, the best okra substitute in the gumbo.
- Cornstarch. Cornstarch is a corn extract that closely resembles flour and is, in fact, a carbohydrate often used as a thickening agent in pies, soups, casseroles, marinades, sauces, and other recipes.
- Arrowroot. If you can’t eat cornstarch, arrowroot powder is a valid alternative. It is often used as a substitute for thickening agents in various recipes because it shares some characteristics with the most common flour-like powders.
- Zucchini. Zucchini is so versatile that it works as a perfect substitute for many vegetables and fruits (zucchini itself is actually a fruit), including okra and cucumbers.
- Green beans. Green beans are available year-round and make for a nutritious and juicy side dish when cooked alone, or they can also be added to your recipes.
- Asparagus. Asparagus grows all over the world, which makes it available year-round through import but also slightly more expensive than other vegetables.
- Broccoli florets. These vegetables that resemble small trees are popular for being extremely healthy. In fact, broccoli is low in fat and calories while being very high in fibers and vitamin C.
- Roux. Roux is a popular thickening agent that is made from only two ingredients: butter and flour. It’s the base for many sauces and it’s easily made at home, even when you’re in a pinch.
- Eggplant. Eggplant, zucchini, and okra all come from the nightshade family, which also includes chili peppers and potatoes. The vegetables of this family are the edible part of the flowering nightshade plants.
- Nopales. The nopal cactus is a common ingredient in Mexican cuisine and it’s also called the prickly pear. Its taste is a mix of bitter and tart and it doesn’t have any particular punch, but it’s savory nonetheless.
THE 8 BEST OKRA SUBSTITUTES [GUMBO +MORE] | CUISINEVAULT
RECIPES > MAIN DISH > HOW TO MAKE CHICKEN AND OKRA GUMBO
From gigarecipes.com
Category Main Dish
- 1 c Oil 1 c Flour 1 Chicken, cut up, about -four pounds 2 lb Okra, cut up 2 md Tomatoes, chopped 2 lg Onions, chopped 1 Bell pepper, chopped 2 ts Parsley, chopped 2 ts Green onion tops, chopped Salt Black pepper Brown the chicken in the oil.
- Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour.
SHRIMP AND OKRA GUMBO - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
5/5 (1)Total Time 1 hr 30 minsCategory Appetizer, Main DishCalories 521 per serving
- Peel, devein and rinse shrimp. Pat dry with paper towel, sprinkle with creole seasoning and set aside.
- Heat oil in a cast iron or other heavy dutch oven. When nearly smoking, add flour and make a dark roux.
- Add yellow onions, green peppers, celery and green onions, stirring often until cooked down and coated with the roux, this will take 10 to 15 minutes.
CLASSIC NEW ORLEANS GUMBO RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
Ratings 10Category Main CourseCuisine AmericanTotal Time 3 hrs 40 mins
- Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
- Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
- Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
- While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
10 OKRA RECIPES FOR BOILING, FRYING, SAUTéING, AND MORE ...
From bonappetit.com
Author Ali FrancisPublished 2020-09-02Estimated Reading Time 2 mins
- Bhindi Ki Sabzi. In Priya Krishna's family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices.
- Sinigang (Pork, Vegetable, and Tamarind Stew) The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get.
- Stir-Fried Okra with Shallots, Chile, and Ginger. Working in batches ensures okra that's golden and tender, not soft and slimy. View Recipe.
- Fresh Corn Saute with Tomatoes, Squash, and Fried Okra. A bright vegetable medley spiked with zesty herbs and cornmeal-crusted okra. View Recipe.
- Okra Gumbo. This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
- Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette. Grilled okra, toasted coconut, and a punchy vinaigrette steal the show. View Recipe.
- Coconut-Vegetable Curry. A mild, aromatic tomato curry loaded with mustard seed, fenugreek, and vegetables—like eggplant, okra, and carrots. View Recipe.
- Chicken and Sausage Gumbo. Go the extra mile with this gumbo by adding filé, a Creole herb found in most markets. View Recipe.
- Hoppin' John Salad with Molasses Dressing. This Southern classic combines rice, beans, and pork, and word on the street is it brings good luck to all who cook it on New Year's Day.
- Butter Bean Risotto with Chard and Fried Okra. This Southern-inflected risotto is made with butter beans and crowned with crispy fried okra. View Recipe. Explore Bon Appétit Stir-Fry Stew Soup West African Caribbean/Central American Southern Okra.
CHICKEN-AND-OKRA GUMBO RECIPE - REMBS LAYMAN | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 45 minsServings 6-8
- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
- Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
- Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
8 HEALTHY OKRA RECIPES - IMMACULATE BITES
From africanbites.com
- African Okro Soup. If you’re not a fan of okra, then let me change your mind with this hearty okra recipe here. It’s loaded with spinach, egusi, and meaty goodness from beef or oxtail, shrimp, and crayfish.
- Chicken Shrimp And Okra Gumbo. What’s not to love in this flavorful okra and tomato recipe? Especially when it’s brimming with authentic Southern gumbo flavors brought about by Creole Seasoning.
- Creole Chicken Okra. One of the best okra recipes and definitely one of my favorite soul foods, too! I love the perfect blend of complex Creole flavors happening all at once in this amazing recipe.
- Fried Okra. This cornmeal-coated okra is one of the easiest fried okra recipes you’ll ever make, literally. Because it’s as easy as cutting, coating, and frying the okra slices, and you’re all set to enjoy these healthy bite-sized goodies.
- Muamba Chicken (Muamba De Galinha) And, of course, the list of okra recipes wouldn’t be complete without this Muamba Chicken here. This spicy and savory tomato-based soup is truly the epitome of comfort food.
- Okra Fries. Enjoy vegan snacks made of slices of okra seasoned with salt and chicken-style seasoning, drizzled with some olive oil, then baked to perfection for a fantastic finish.
- Okra Curry Recipe. What could be more comforting than finishing a bowl of this traditional spicy curry dish made with coconut milk, tomatoes, and fresh okra?
- Okra Recipe Mediterranean-Style (Bamya) Lastly, entice your tastebuds in this okra and tomatoes recipe with a Mediterranean twist, Bamya. The added citrusy flavor in the background is spot on!
13 SUBSTITUTES FOR OKRA IN GUMBO, JAMBALAYA AND MORE RECIPES
OKRA SUBSTITUTES: TOP 11 ALTERNATIVES - SUBSTITUTE COOKING
From substitutecooking.com
- Cornstarch. Cornstarch is a great substitute for okra if you want to obtain a thicker soup or stew. It is very similar to flour so it will not alter the taste of your food.
- File powder. File powder should definitely be one of your main options as well when you are looking for the best substitute for okra. This powder is another common ingredient in gumbo and it is usually used along with okra.
- Zucchini. Zucchini might be the handiest substitute for okra as you can find it almost all over the world at decent prices. This fruit (yes, zucchini is a fruit) can replace many ingredients in a variety of dishes and you can cook it in several ways as well.
- Arrowroot. Arrowroot can also make for a great substitute when you don’t have okra in your kitchen. It might be hard to find this substitute in all stores.
- Green beans. Green beans are some of the most nutritious alternatives to okra but you can use them to simply add some interesting taste to your meal as well.
- Asparagus. Few people know that asparagus can thicken most recipes and it is easy to grow it as well if you don’t find it in stores. However, chances are most stores have this delicious vegetable as it is more common than okra.
- Roux. Roux is actually a mix of butter and flour. You can use it to replace okra in many recipes. You can make this mix at home by using equal parts of flour and butter and you will not have to add anything else.
- Broccoli florets. Broccoli florets are tasty raw or cooked in different ways. You can add them to everything from salads to pasta and soups as well as complex stews and baked dishes.
- Eggplants. Eggplant is also a great replacement for okra if you need to use it as a side dish. Eggplants will taste great on the grill or baked in the oven.
- Nopales. If you like Mexican cuisine, you most likely know about nopales. It is a common cactus in Mexico and it also goes by the name of prickly pear.
OKRA GUMBO - CREOLE FOR THE SOUL, LLC
From creoleforthesoul.com
Cuisine CreoleCategory Dinnertime, Seafood FavoritesServings 8Total Time 1 hr 45 mins
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