re: Give a Yankee some gumbo feedback (long post with pics)

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I think they are referring to it being cooked down until it is basically liquified.

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This

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Honky Lips

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What bayou you from?

That's where my dads from. Still have lots of family down there.

When my grandparents made Seafood gumbo w/okra they didn't use a roux.

Chicken and sausage w/ okra had a roux

In a good size heavy bottom pot, bring a little oil to medium-high. Add chopped onion and sliced okra and sautee for about 10 minutes. Next, Add about an inch of water and a small amount of vinegar and back the fire down to low. If you want diced tomatoes now is the time to add them.

Cover the pot and smother for a few hours, periodically adding small amounts of water. Never let the pot dry out. When you are done the okra should be completly broken down into a pourable texture. Also make sure there's no standing water in the pot when you are finished....let any water cook out towards the end.

Before the crock pot days my mom would do just as you did. Instead of leaving it on the stove all day she would put it in the oven and smother it. 275 for 5-6 hours, stirring every hour or so.

I didn't know people did that till I joined this site.


I will say this. I was in a gumbo cookoff at our church 7-8 years and some fellas competing in it made a gumbo and served it with some deep fried okra on the top. It was pretty good.

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I was at one of our offices yesterday in houma with a group of coworkers. The topic of gumbo came up and I immediately thought of this thread. I asked if anyone didn't pre-smother their okra, and there was a resounding "GROSS!"

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That's because you're from a certain area that does things the same way and is clueless to other methods. Which is fine if you like going thru life stupid.

Awe yeah!