Sha, I am Serious
The first step of a gumbo is ordinarily the roux. A combination of flour & cooking oil. The exception to this is okra gumbo. There is not the traditional roux but rather the smothered okra serves to thicken the gumbo. Many seasoning choices are now available to spice this gumbo up. I use the following: salt, black pepper, cayenne pepper, Tony Chachere’s Original Creole Seasoning, and “Slap Ya Moma”. With a large pot of gumbo it takes a lot of seasoning. So don’t be afraid to pour it on. I normally start with a little amount of it all and then taste test as the gumbo progresses. Salt and both peppers are extremely important but don’t overdo them. Taste as you go is my best advice. And I usually just end of adding as I go more salt & Tony’s. I don’t measure when I cook so I apologize ahead of time for that. BUT, I am going to come to Austin & do a demonstration on this preparation J that will make this easier.
Ingredients: to smother okra that will serve as the basis for thickening the gumbo
(2) 1 lb. bag of cut up frozen okra
(1) chopped up medium onion
(5) pieces of a pod of garlic chopped up
1 10 oz. can or diced tomatoes & green chiles
Vegetable Oil – since I don’t measure anything when doing this I can only say this: pour enough oil to cover the bottom of the pot.
Meat choices:
To the smothered okra you can add any combination of these meats.
Chicken & Sausage:
Chicken – about 4 lb. whole chicken cut up & skin removed (or 4 lbs. boneless chicken breast cut up – do not leave whole).
2 lbs. smoked sausage – cut into bit size pieces. Boil first in separate pot to get the grease out. This takes about 20-30 minutes.
; You can add these seafood items to smothered okra for a rouxless seafood gumbo:
Shrimp (5 lbs.) or more
Oysters 1 or 2 pints (depending upon IF you like oysters to eat or if you just want to add a little extra flavor)
Crab meat – 2 lbs. of white.
SMOTHERING THE OKRA – THE TRICKY PART
I smother the okra in cast iron dutch oven. The pot should be at least a 5 QT part to allow for the okra. The cast iron definitely makes the okra have a color & taste associated with the pot. BUT, any good heavy bottomed pot will work. I have used magnalite.
Prep work: Cut up the onion & garlic; open the can of diced tomatoes; have a measuring cup with about 2 cups of water in it; cut open the bags of okra (well, duh)…well, maybe you would forget & have this hot oil going & it could catch on fire & you are done before you got started LOL
Pour enough vegetable oil to cover the bottom of your pot and put the fire on medium. You want the oil to get hot (when you sprinkle water it splatters). When the oil is hot you add one bag of okra at a time, stirring as you do this. Now the fun begins…cause you gonna be stirring a LONG time…it may seem like forever…but YOU CAN DO IT!! You work out with Ashly. If you can do that you can stir de okra for de gumbo J Seriously, you stir & stir. You may have to turn your fire down after the okra starts cooking down. The okra is going to start getting slimy looking – so disgusting. You have to stir and as you stir you smash the okra to break it apart. I use a small spatula (about 3” in diameter) to stir & smash with. It is very important to NOT leave this while it is cooking down. It will stick & burn…way too much work to let that happen.
At some point about 20 minutes into the stirring you will notice that the sliminess is easing up. You now add the chopped up onion & garlic…continue stirring. When you can see that the onion is becoming translucent you add the diced tomatoes. STIR STIR STIR STIR & STIR some more.
The entire time that you stir you are smashing the okra. You should not see whole pieces of okra.
Add a small amount of water and add the following seasonings: salt, black & cayenne pepper & cracked red pepper. Fire down & lid on.
Now go take some pain medication for the arm you were stirring with.
Watch the pot carefully, checking about every 5 minutes…I usually read something in the kitchen while cooking this. It can & will stick/burn. Continue to stir & chop with spatula.
It takes about an hour to complete this process.
Now you can add water. If you cooked in a 5 QT pot you will need a larger pot to add water to…a soup size pot.
Turn the fire up & add about 5 cups of water. Better less than too much. When you add water the liquid should not be thin like broth a little thicker.
After adding water you add the seasonings again: salt, black pepper, & Tony’s original. Bring this to a low boil & let cook about 45 minutes. Taste & if necessary add more seasonings.
After about 30 – 45minutes add the cut up chicken. Let the chicken cook about 45 minutes, and then add the sausage. After about 20 minutes check to see if the chicken is done.
At the end add 2 bunch of chopped up onion. Let them cook about 5 minutes….enjoy!
For seafood gumbo you add everything @ once & it takes about 20 minutes to be done.
Laizze Les Bon Temps Rouler!!!! By Liz Moss Fontenot, Ashly Dunn’s Proud Momma
