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Message
re: Give a Yankee some gumbo feedback (long post with pics)
Posted on 2/23/16 at 10:41 pm to RedMustang
Posted on 2/23/16 at 10:41 pm to RedMustang
Ill say it again, If people on this board would start pre-smothering their okra they would never go back. You get a true okra gumbo as opposed to a gumbo with chunks of okra in it.
About once or twice a year we smother tons of okra, then freeze them in ziplocs. So we have portioned smothered okra whenever we need to make a gumbo. There are even a bunch of old ladies in chauvin that sell bags of smothered okra for gumbos. The extra work makes a huge difference.
About once or twice a year we smother tons of okra, then freeze them in ziplocs. So we have portioned smothered okra whenever we need to make a gumbo. There are even a bunch of old ladies in chauvin that sell bags of smothered okra for gumbos. The extra work makes a huge difference.
1
Posted on 2/24/16 at 4:08 am to Honky Lips
You don't have to smother anything before hand. Just cook it in the roux with the trinity. That's it. No okra chunks, no bunch of okra slime. No pre smothering and extra work.
Posted on 2/24/16 at 5:52 am to LSUballs
Rednecks can teach coonasses about okra, among other things... 
Posted on 2/24/16 at 6:26 am to RedMustang
That does look nice. Sorry, in the other pic it looked like a tiny dice, like from canned soup!
Posted on 2/24/16 at 6:51 am to RedMustang
Add okra and thyme
Posted on 2/24/16 at 7:12 am to RedMustang
You have the process down, just need to learn correct ingredients
Posted on 2/24/16 at 8:36 am to RedMustang
Imo your roux was not nearly dark enough but it seems many on this site prefer a lighter roux. I guess it a matter of personal preference.(that or some people do not know how to cook a really dark roux 
) I also like to cook my roux and stock together for about an hour before adding any meats with a couple of bay leafs and some thyme.
) I also like to cook my roux and stock together for about an hour before adding any meats with a couple of bay leafs and some thyme.Posted on 2/24/16 at 9:19 am to LSUballs
quote:
You don't have to smother anything before hand. Just cook it in the roux with the trinity. That's it. No okra chunks, no bunch of okra slime. No pre smothering and extra work.
You don't have to do anything. You don't have to chop onions when guidry's will do. You don't have to make stock when store bought will do. Extra work, right?
Down here an okra gumbo is a category of its own. The reason the okra is smothered so long is that it becomes part of the gumbo base. It's in the stock, it's in every bite you taste. When you just "chop up your okra and throw it in with the roux," the okra is just another solid ingredient, like the shrimp tails.
Posted on 2/24/16 at 9:37 am to Honky Lips
Im not sure what you're getting at. You can smother your okra in advance in some sort of fat or you can smother it in the roux. As long as you cook it down long enough there will be no chunks of okra in the gumbo and it will all be part of the gumbo base. Same as the onions, celery and bell pepper. If I cook okra down in a roux you won't be able to pick out individual chunks of okra.
This post was edited on 2/24/16 at 9:37 am
Posted on 2/24/16 at 9:50 am to LSUballs
Okra and onions are two different things. Okra takes hours to smother down....I can smother okra for as long as 4-5 hours. If you put raw okra in a gumbo there's no way it's breaking down completely.
Show me a picture of your okra gumbo i want to see these non-existant chunks of okra.
Show me a picture of your okra gumbo i want to see these non-existant chunks of okra.
Posted on 2/24/16 at 9:50 am to LSUballs
Yep. I can blow up okra with a 10 minute sauté in my roux and a 45 minute simmer after first bringing the gumbo base to a rolling boil (once stock is added). I must be good.
Posted on 2/24/16 at 9:51 am to Honky Lips
quote:
If you put raw okra in a gumbo there's no way it's breaking down completely.
You have to pick okra once a day, baw...not once a week. Posted on 2/24/16 at 10:00 am to OTIS2
quote:
You have to pick okra once a day, baw...not once a week.
This baw must be harvesting 2 feet long okra with a chain saw. . Okra is a hearty vegetable that takes 5 hours to cook down. Hilarious
Posted on 2/24/16 at 10:05 am to LSUballs
Say what you will but every picture I've seen on this board has okra that looks basically sliced and thrown in. When I'm done with my smother it doesn't even resemble okra anymore. It's completely broken down.
Posted on 2/24/16 at 10:07 am to Honky Lips
Here you go. I guess you can actually see some of the okra, but I can promise you there is no chunks and it is very much part of the base.
This post was edited on 2/24/16 at 10:09 am
Posted on 2/24/16 at 10:10 am to LSUballs
Posted on 2/24/16 at 10:11 am to Honky Lips
Post a pic of yours.
By the way I agree, any okra I add to a gumbo is pre-smothered. That's how both sets of my grandparents did it.
By the way I agree, any okra I add to a gumbo is pre-smothered. That's how both sets of my grandparents did it.
Posted on 2/24/16 at 10:24 am to LSUballs
I'm with you. No pretty slices. Okra cooked until it becomes part of the body of the gumbo.
Posted on 2/24/16 at 10:59 am to Honky Lips
You can't see the okra in this duck, sausage and oyster gumbo...but it was in there...and blown up real bad.
Posted on 2/24/16 at 11:18 am to CHEDBALLZ
I don't have a picture but I'll cook one hopefully today.
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