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Started By
Message
Okra for gumbo
Posted on 9/20/15 at 12:38 pm
Posted on 9/20/15 at 12:38 pm
I'm about to make a shrimp, chicken, anduoille, okra gumbo and I've never put okra in my gumbo. What is the secret to not making it slimy?
Fresh or frozen? Precook? Please help
Fresh or frozen? Precook? Please help
9
Posted on 9/20/15 at 12:47 pm to Neauxla
Sautée with trinity
Posted on 9/20/15 at 12:53 pm to Neauxla
cook it down in a separate pot. freeze what you don't need and you will have it for the next gumbo
Posted on 9/20/15 at 1:57 pm to Neauxla
I usually add the frozen in near the end and let it cook in the gumbo. It's not slimy to me.
Just did the same today with some fresh okra that a neighbor gave me. Tasted great.
Just did the same today with some fresh okra that a neighbor gave me. Tasted great.
Posted on 9/20/15 at 2:33 pm to Neauxla
Just add it fresh. Okra needs about 45 minutes to cook to get the texture right and reduce the sliminess.
First I make a roux, pour in stock, stir, add trinity and okra.
First I make a roux, pour in stock, stir, add trinity and okra.
Posted on 9/20/15 at 2:35 pm to LSUballs
Do what Mr Balls said.
Posted on 9/20/15 at 4:33 pm to OTIS2
Thanks all. Sadly they didn't have fresh at Robert's so I grabbed a bag of frozen.
Posted on 9/20/15 at 4:36 pm to Neauxla
Saute w/trinity til it stops roping.
Posted on 9/20/15 at 5:26 pm to Neauxla
quote:
so I grabbed a bag of frozen.
It will be perfectly fine in gumbo.
Posted on 9/20/15 at 5:36 pm to VOR
Yep. Drop it in the roux with the trinity, sauté well and build from there.
Posted on 9/20/15 at 6:41 pm to Neauxla
This has been beat to shite but precook.is the answer and for a long time.
Posted on 9/20/15 at 7:26 pm to Neauxla
The acidity in a tomato will activate the slime in the okra
Posted on 9/20/15 at 7:42 pm to Neauxla
You can also slice it and cook it in super hot oil before adding to gumbo. Basically fry it naked and the slime wont be a factor
Posted on 9/20/15 at 7:51 pm to BlackenedOut
Make a roux and use file'
I don't do okra.
I don't do okra.
Posted on 9/21/15 at 4:50 am to Martini
I prefer both okra ad a touch of file' for flavor.
Posted on 9/21/15 at 7:26 am to Neauxla
quote:
I'm about to make a shrimp, chicken, anduoille, okra gumbo and I've never put okra in my gumbo. What is the secret to not making it slimy?
Slice okra with a very sharp knife (dull knife causes you to mash the okra, releasing more of the slime) then cook in a separate pan, over medium high to high heat. Once brown, set aside on a paper towel, pat, throw into gumbo.
This post was edited on 9/21/15 at 7:33 am
Posted on 9/21/15 at 7:32 am to OTIS2
quote:
Yep. Drop it in the roux with the trinity, sauté well and build from there.
Wouldn't that ruin your roux?
I've seen this twice in this thread. I made a seafood gumbo last night. I typically brown my sausage/andouille in a little bit of oil. Remove from pot, then add 1 cup veg oil to the pot and turn the heat up to medium high just up to the smoke point of the oil, then add 1 cup of flour and stir until i get the desired color. Once i get the color i'm looking for, or a few shades lighter, i add my trinity to the roux. The trinity stops the roux from cooking too much, and allows the veggie's to slowly cook. Then i continue stirring for a few more minutes until my final color is reached and then add my stock and everything else.
Does everyone here make their own roux, or do y'all buy the jarred stuff? I've only ever made my own roux. My 50/50 smoked duck fat/veg oil roux is a nice treat come time for my Christmas gumbo.
Posted on 9/21/15 at 7:46 am to BugAC
quote:
quote:
Yep. Drop it in the roux with the trinity, sauté well and build from there.
Wouldn't that ruin your roux?
Yep. He hates the OP and wants to ruin his roux
Posted on 9/21/15 at 8:07 am to LSUballs
quote:
Yep. He hates the OP and wants to ruin his roux
Well i'm wondering who does the store bought roux, or if they cook the trinity before adding to the roux. More than 1 way to skin a cat.
Posted on 9/21/15 at 9:29 am to joeleblanc
quote:
cook it down in a separate pot. freeze what you don't need and you will have it for the next gumbo
Yea I slow cook it in a cast iron pot for hours with the trinity. It basically turns into a paste and I use it as a base once I make my roux.
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