How to avoid slimy gumbo? | TigerDroppings.com
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Nick Papa Georgio
Georgetown Fan
NYC
Member since Mar 2009
4569 posts

How to avoid slimy gumbo?

Making Chicken and sausage gumbo and I am about to toss in some okra, anything that I need to do to make sure it doesn't get too slimy?

TIA


Lloyd Christmas
New Orleans Pelicans Fan
Baton Rouge
Member since Aug 2005
4170 posts

re: How to avoid slimy gumbo?
use frozen okra, throw it in the last 10 minutes or so before your serve


DaBeerz
LSU Fan
Billsburg, VA
Member since Sep 2004
10542 posts

re: How to avoid slimy gumbo?
Don't use okra


Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
121199 posts
Online

re: How to avoid slimy gumbo?
quote:

Don't use okra


I use okra and it doesn't come out slimy

I usually put it in a few minutes after the trinity


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Nick Papa Georgio
Georgetown Fan
NYC
Member since Mar 2009
4569 posts

re: How to avoid slimy gumbo?
Ive got frozen ready, so just toss it in at the end?


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Tigerpaw123
USA Fan
Louisiana
Member since Mar 2007
9878 posts

re: How to avoid slimy gumbo?
Cook it down with the trinity till you can't recognize it


BayouBlitz
LSU Fan
Birmingham
Member since Aug 2007
7201 posts
Online

re: How to avoid slimy gumbo?
quote:


Cook it down with the trinity till you can't recognize it


This. I start out w frozen and process or dice it down to small pieces. Like maybe the size of a green pea.

When my gumbo is done, the only remnants of okra you can see ar the seeds. And no slime.


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: How to avoid slimy gumbo?
If fresh okra, cook it separately to point of doneness, strain it and warm that water for a few minutes, then strain and rinse it again, the gumbo pot.


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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2586 posts

re: How to avoid slimy gumbo?
or just reduce the amount of okra you use.

It doesn't take much.


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LSU Tiger Bob
LSU Fan
South
Member since Sep 2011
723 posts

re: How to avoid slimy gumbo?
Fry it in a tiny bit of oil....Until it quits "stringing"....Keep it moving so it want burn.~ Add it early in the cooking process....
This post was edited on 9/28 at 7:33 am


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