How to avoid slimy gumbo? | TigerDroppings.com

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Nick Papa Georgio
Georgetown Fan
NYC
Member since Mar 2009
4495 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







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Lloyd Christmas
New Orleans Pelicans Fan
Baton Rouge
Member since Aug 2005
3945 posts

re: How to avoid slimy gumbo?


use frozen okra, throw it in the last 10 minutes or so before your serve





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DaBeerz
Oklahoma Fan
Billsburg, VA
Member since Sep 2004
9665 posts

re: How to avoid slimy gumbo?


Don't use okra





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120346 posts

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
4495 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
P'ville
Member since Mar 2007
9086 posts

re: How to avoid slimy gumbo?


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





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BayouBlitz
LSU Fan
Birmingham
Member since Aug 2007
5777 posts

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
2541 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
555 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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