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2
Posted on 9/25/13 at 7:54 am to BRgetthenet
What ratio would you say to the rest of vegetables?
Posted on 9/25/13 at 7:55 am to aaronb023
I would saute some onion, bell pepper, celery and garlic, and throw in a stewed tomato, then add the frozen okra and cook it.. Then you can add as much as you want.. 8 oz in a pot of gumbo will make a difference because it's a thickener.. If you like okra and you want more, add 16 oz.
If you're making shrimp and okra gumbo, definitely use the whole 16 oz's.
Posted on 9/25/13 at 7:56 am to aaronb023
What size bag do you have? Whatever the pile of onion-celery-bell pepper is, close to that in size with as far as okra goes. That's how I gauge it.
Posted on 9/25/13 at 7:57 am to aaronb023
quote:
What ratio would you say to the rest of vegetables?
I'd use a med white or yellow onion, 1 bell pepper, 2-3 stalks of celery, 3 pods of chopped garlic to 16 oz's of okra.
This post was edited on 9/25/13 at 7:57 am
Posted on 9/25/13 at 7:58 am to bdevill
quote:
a med white or yellow onion, 1 bell pepper, 2-3 stalks of celery, 3 pods of chopped garlic to 16 oz's of okra
This sounds right.
Posted on 9/25/13 at 8:02 am to BRgetthenet
I'll try to eyeball it to the same size pile as my other veggies. 
Posted on 9/25/13 at 8:36 am to aaronb023
I once ate some gumbo some drunk family made and there was pieces of yellow legal paper floating around in there. Is that was "ya-ya" means?
Posted on 9/25/13 at 8:42 am to aaronb023
quote:
What ratio would you say to the rest of vegetables?
I usually try to do 2 cups onions, 1 cup each of celery and green bell pepper and about 1.5 cups okra. I don't use frozen if I can find it fresh because I don't like to defrost.
I add onions first, give it about 3 minutes and then add the bell pepper and celery. Another 3 minutes or so I add the okra and continue cooking until everything is soft.
Posted on 9/25/13 at 9:41 am to Epic Cajun
quote:
Okra doesn't belong in that okraless Cajun soup-like dish that some people refer to as gumbo
FIFY.
Posted on 9/25/13 at 9:48 am to Mo Jeaux
Let me guess, you have tomatoes in your "gumbo?"
Posted on 9/25/13 at 9:49 am to BRgetthenet
quote:This. Then the gumbo is ready when the white seeds no longer float.
Defrost it and rinse it well. That cuts down on the slime. Then add it to the hot roux after you turn the heat off.
Posted on 9/25/13 at 10:03 am to BRgetthenet
Waiting for the man, huh?
Posted on 9/25/13 at 10:05 am to OldSouth
quote:
Then they used okra if they made "Gumbo".
Took the words right out of my mouth, Old.
Posted on 9/25/13 at 10:10 am to Epic Cajun
quote:
Let me guess, you have tomatoes in your "gumbo?"
Negative.
Posted on 9/25/13 at 10:49 am to Mo Jeaux
in the "Bay Area" you need to identify your GUMBO ie chicken suasage, seafood, okra. each one is very differnt and if okra is used it is in the title, not asssumed. becuase okra is not used in ALL gumbo around here.
Posted on 9/25/13 at 10:54 am to chackbay
Hey, Chackbay, we're singing the same song. Okra goes with shrimp, or chicken & sausage, but not crab. Those rules only seem to apply in Lafourche/Terrebonne, though.
Posted on 9/25/13 at 10:57 am to chackbay
quote:
in the "Bay Area" you need to identify your GUMBO ie chicken suasage, seafood, okra. each one is very differnt and if okra is used it is in the title, not asssumed. becuase okra is not used in ALL gumbo around here.
Look, I'm mainly kidding around in here. But what we're all really discussing is prescriptive vs. descriptive word usage. Other food items (e.g., martinis) experience the same thing.
Since the word gumbo is derived from an African language word for "okra," technically (i.e., prescriptively) gumbo must have okra in it (like a true martini must be made using gin). I realize that usage of the term has subsumed that meaning such that dishes without okra are also referred to as gumbo. Personally, I say make what you want and enjoy!
But please, dear God, keep tomatoes out of your gumbo. That's disgusting.
Posted on 9/25/13 at 11:47 am to Mo Jeaux
quote:
But what we're all really discussing is prescriptive vs. descriptive word usage
We're also addressing living foodways vs etymology. I'm a bit interested in word origins, but I'm more interested in the active, dynamic, living practices of people who identify themselves as Cajun and Creole.
Not so impressed by some armchair linguist's strict construction of a dish based on historic word meanings. The original meaning of gumbo=okra has long ceased to be common usage...a survey of published recipes for "gumbo" will reveal that okra has not been a definitive ingredient for more than 100 years. There is an entirely separate category of file gumbos, with a lineage just as storied as the okra-based ones, dating back nearly as far.
Studying the word's origins do little to inform us about the present-day practices of living folkways.
ETA: agree that tomatoes have no business in gumbo. If you want tomatoes & okra, make some damn smothered okra & tomatoes (and please put shrimp, fresh or dried, in it).
This post was edited on 9/25/13 at 11:49 am
Posted on 9/25/13 at 12:03 pm to hungryone
quote:
Not so impressed by some armchair linguist's strict construction of a dish based on historic word meanings. The original meaning of gumbo=okra has long ceased to be common usage...a survey of published recipes for "gumbo" will reveal that okra has not been a definitive ingredient for more than 100 years. There is an entirely separate category of file gumbos, with a lineage just as storied as the okra-based ones, dating back nearly as far.
Studying the word's origins do little to inform us about the present-day practices of living folkways.
Jesus. Relax much? My post was clearly in jest. And how the hell do you separate linguistic usage from cultural attributes (hence my discussion of descriptive word usage)? Do you even gumbo, bro?
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