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.
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 (FOR THOSE WHO DON'T LIKE OKRA)
My mother in laws recipe. I like this, and I don't like okra, or other gumbos that I have tried. Perfect to have simmering on a cold night. The okra takes a long time to brown down (plan to spend at least 25 minutes stirring the pot) but the end result is worth it. The chicken listed as an ingredient came out confusing: you need 1 lb cooked chicken (breast, boiled pieces, or rotisserie )in bite sized pieces, and either reserved juices, broth, or bullion. You can also use leftover turkey instead of chicken.
Provided by Random Rachel
Categories Gumbo
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- To shorten the cooking time of the okra, place it in a microwave safe bowl add two tbsp water, cover with plastic wrap, and cook 15 minutes. Stir, and cook an additional 5-10 minutes until the okra has changed color from bright green to a duller more olive color.
- Meanwhile, cook your chicken as desired, and chop into edible sized pieces. Dice the veggies. If you are using frozen veggies, microwave them a few minutes and drain off the excess liquid.
- Meanwhile, if time permits, slice the sausage and brown in a skillet over medium-high heat for about 5 minutes. (You can cook it in the pot you plan to make the gumbo in and set it aside if preferred.)
- In a large pot (preferably a cast iron dutch oven) brown the onions, bell peppers, and okra over medium high heat. The okra takes forever to cook, and requires constant stirring since it burns easily. It is done when the seeds begin to turn purple/brown - after about 25-30 minutes of cooking. If you didn't microwave it to begin with, you will need to cook it for about an hour. NOTE: I made this about 5 times before I realized that the okra must be cooked until the seeds are at least slightly brown. Otherwise, it will taste good but it won't get the right consistency.
- Add the chicken, sausage, tomatoes, broth/juice/bullion and water. I try to add about 1 1/2 times the amount of water as the amount of stuff already in the pot.
- Bring to a low simmer, simmer for an hour, stirring occasionally and adding water if needed. Add salt, pepper, and Tony's at the end of cooking. Serve over warm rice.
- I don't care for it, but my husband's cajun family serve potato salad as a side dish with their gumbo.
Nutrition Facts : Calories 282.5, Fat 19.1, SaturatedFat 5.7, Cholesterol 60.4, Sodium 1149.1, Carbohydrate 9.5, Fiber 2.6, Sugar 3.6, Protein 18.7
CHICKEN AND OKRA GUMBO
Make and share this Chicken And Okra Gumbo recipe from Food.com.
Provided by Gingerbear
Categories Gumbo
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pan and add the flour.
- Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
- Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
- Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
- Bring to a boil, stirring well.
- Simmer for 1-1/2 hours, stirring occasionally.
- During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
- Meanwhile, remove the chicken meat from the carcass.
- Discard all skin and cut the meat into bite-sized pieces.
- Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.
Nutrition Facts : Calories 596.5, Fat 36.5, SaturatedFat 8.4, Cholesterol 110.7, Sodium 854.2, Carbohydrate 32.2, Fiber 5.3, Sugar 9.5, Protein 36.2
OKRA AND TOMATOES (A.K.A. OKRA GUMBO)
I havent seen too many Okra recipes on Zaar, so i decided to post my favorite. My Grandmother taught me how to make this dish when I was 11, and I've been making it ever since. Its a great along side smothered steak and mashed potatoes, or rice.
Provided by Angie D.
Categories Gumbo
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
- **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
SMOTHERED OKRA BASE FOR OKRA GUMBO OR A SIMPLE SIDE DISH
This is the easiest way to smother okra. Using this method, the okra can be eaten as is or used as a base for Okra Gumbo. To prepare the gumbo, all that needs to be added to this full batch of cooked okra is about 3 to 4 pounds peeled and deveined shrimp, cooking stovetop for about 20 to 25 minutes after returning to a simmer. Should additional liquid need be added, do so towards the end of the 20 minutes by adding broth, water or shrimp stock to reach desired consistency. Serve gumbo over cooked rice.
Provided by gailanng
Categories Gumbo
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large roasting pot, layer alternately the okra, onions, bell pepper, tomatoes with juice, oil, garlic, celery, ham seasoning, water or broth, salt and pepper.
- Cover pot tightly and place in 425°F oven.
- Cook 30 minutes, stir and reduce heat to 350 degrees.
- Cover and cook 2 - 2 1/2 hours, stirring every 30 minutes.
- When the stringing of the okra ceases, the okra is cooked.
- Remove from oven and allow to cool.
- Chill COMPLETELY before packaging and freezing.
Nutrition Facts : Calories 369.1, Fat 11.6, SaturatedFat 2.9, Sodium 283.3, Carbohydrate 68.6, Fiber 16.8, Sugar 12.1, Protein 11.9
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