How to Cook Okra in Gumbo

Gumbo freezes well for make-ahead meals.

Gumbo, in its many variations, is authentic Louisiana cooking at its best, and its roots lie in French Creole, South African and Native American traditions. Historically, okra was used to thicken gumbo, although some cooks preferred file', or ground sassafras leaves. Today, okra is still used to thicken gumbo, along with a traditional flour and oil or butter roux. Use fresh okra if you have it, although frozen, sliced okra will work in a pinch. Saute okra with the onions, celery and peppers, or add it directly to the soup.

Things You'll Need

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 3 celery stalks, diced
• 2 medium onions, diced
• 1 small green bell pepper, seeded and diced
• 1 clove garlic, minced
• 1/4 cup minced fresh parsley
• 1/2 lb. fresh okra, sliced or 10-oz. package frozen, sliced okra
• 1 tbsp. butter
• 1 qt. chicken broth
• 1 qt. water
• 1/4 cup Worcestershire sauce
• Tabasco sauce, to taste
• 1/4 cup ketchup
• 1 can peeled, diced tomatoes, undrained
• 1 tsp. salt
• 1/2 lb. Andouille sausage, sliced
• 1 bay leaf
• 1/8 tsp. dried thyme
• 1/8 tsp. dried rosemary
• 1/4 tsp. crushed red pepper flakes
• 1 cup diced cooked chicken
• 2 lbs. shrimp, peeled and deveined
• 1 tsp. molasses
• 3/4 c. white rice

Instructions

1. Heat the oil in a large stockpot over low heat until warm. Add the flour slowly, whisking it constantly so it doesn't burn. Continue cooking the roux until it turns golden brown, about 10 minutes, stirring constantly.

2. Add 1 tbsp. butter, celery, onion, garlic and parsley. Cook for 20 minutes until the onion and celery is tender, stirring occasionally. Add the okra and stir for an additional 10 minutes.

3. Add the chicken broth, water, Worcestershire sauce, Tabasco sauce, ketchup, tomato, salt, sausage, bay leaf, thyme, rosemary and red pepper to the roux mixture.

4. Simmer covered for 1 hour, stirring occasionally. Stir the chicken, shrimp, rice and molasses in 30 minutes before serving. Heat through and serve.

Tips & Warnings

• Alternatively, you can add okra to the chicken broth, along with the tomatoes and sausage.

• Season liberally with Tabasco sauce if you prefer your gumbo on the spicy side.

• As the okra cooks, it becomes translucent and gelatinous.

References

• Food Network: Gumbo Recipe; Paula Deen
• The Southern Gumbo Trail; A Short History of Gumbo: Stanley Dry
• "Creme de Colorado Cookbook"; Junior League of Denver & John Fielder; 1987

Resources

• Southern Living; Classic New Orleans Gumbo; Donna Florio