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Started By
Message
Okra and shrimp gumbo help
Posted on 9/9/15 at 1:02 pm
Posted on 9/9/15 at 1:02 pm
Bought some fresh okra from a roadside stand and want to try making okra gumbo. I've always made file gumbo, so this will be my first time.
I'm unsure at what point I should add the okra... After the liquid has been added to my roux/trinity is when I would think it should logically be added, right?
Also, I've heard folks smothering their okra before adding it to soften the strings and remove some of the sliminess.
I'd be grateful for any tips!
I'm unsure at what point I should add the okra... After the liquid has been added to my roux/trinity is when I would think it should logically be added, right?
Also, I've heard folks smothering their okra before adding it to soften the strings and remove some of the sliminess.
I'd be grateful for any tips!
8
Posted on 9/9/15 at 1:11 pm to Masterag
I always brown okra separate in a little oil to keep it from being slimy.
Posted on 9/9/15 at 1:13 pm to Masterag
Sautee it with the trinity.
Posted on 9/9/15 at 1:13 pm to Masterag
You should smother your okra down in a separate pot with a cut up onion and a little vinegar to cut the slime. Cook it for a couple hours.
Posted on 9/9/15 at 1:17 pm to Masterag
Sounds like your problem is using okra. Throw it in the trash and continue making your gumbo. Thank me later
Posted on 9/9/15 at 1:25 pm to Masterag
I actually just made one following a Paul Prudhomme recipe. There was no roux in it. the okra cooks down and acts as a thickener. It turned out great. My non-Louisianian girlfriend liked it the best out of all the gumbos I've tried.
The first step is browning the okra in lard (i used bacon grease) for about ten minutes.
Here is the recipe (sorry for the douchey blog. It's the only place I could find the recipe online).
ETA: if you do use this recipe do not add the recommended amount of pepper all at once before tasting. I used less than half of what he says to, and it still had a good bit of heat.
The first step is browning the okra in lard (i used bacon grease) for about ten minutes.
Here is the recipe (sorry for the douchey blog. It's the only place I could find the recipe online).
ETA: if you do use this recipe do not add the recommended amount of pepper all at once before tasting. I used less than half of what he says to, and it still had a good bit of heat.
This post was edited on 9/9/15 at 1:33 pm
Posted on 9/9/15 at 1:33 pm to RabidTiger
quote:
There was no roux in it
yeah, a lot of okra gumbo recipes I've found don't use a roux. I wonder how you'd get the color?
Posted on 9/9/15 at 1:34 pm to rrcar
great video. Thanks!
Posted on 9/9/15 at 1:39 pm to RabidTiger
haha... that blog is pretty douchey; entertaining though. I might try it, just feel a little weird making gumbo with no roux.
Posted on 9/9/15 at 1:41 pm to LSUballs
quote:
Sautee it with the trinity.
This. Get it in early.
Posted on 9/9/15 at 2:22 pm to Masterag
quote:You are correct, sir.
After the liquid has been added to my roux/trinity is when I would think it should logically be added, right?
As it cooks, the "sliminess" will decrease. Don't let these okra novices spook you. I still make a roux when making mine. Not making a roux with okra never crossed my mind.
Posted on 9/9/15 at 2:23 pm to Masterag
quote:
You should smother your okra down in a separate pot with a cut up onion and a little vinegar to cut the slime. Cook it for a couple hours.
This.
Posted on 9/9/15 at 3:03 pm to LSUballs
quote:
Sautee it with the trinity.
Correct. Except its sauté.
Posted on 9/9/15 at 3:11 pm to AppyTiger
quote:
Correct. Except its sauté.
Thanks. Except it's it's.
Posted on 9/9/15 at 5:34 pm to BayouBlitz
Thanks for all the suggestions, y'all!
decided to do a little hybrid of all the suggestions. I smothered the okra and onions as I was making the roux; added the rest of my trinity to the roux, smothered it for about 30 min in the roux, then sautéed the okra and onions just before adding the liquid.
It's simmering right now, and looks pretty good despite not getting my roux dark enough. Will update...
decided to do a little hybrid of all the suggestions. I smothered the okra and onions as I was making the roux; added the rest of my trinity to the roux, smothered it for about 30 min in the roux, then sautéed the okra and onions just before adding the liquid.
It's simmering right now, and looks pretty good despite not getting my roux dark enough. Will update...
Posted on 9/9/15 at 6:10 pm to TigerHam85
quote:
Sounds like your problem is using okra. Throw it in the trash and continue making your gumbo. Thank me later
And i will be in the minority, but i like slime from the okra
Posted on 9/9/15 at 7:43 pm to ksayetiger
I like it, too. But trying to please everyone's palate.
Gumbo turned out fantastic, really put my foot in this one. Thanks for all y'all's input!
Gumbo turned out fantastic, really put my foot in this one. Thanks for all y'all's input!
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