Does okra gumbo have a Roux?

Most gumbos start with a roux. Others, like this one, use okra as a thickening agent. This gumbo is as rich, thick, and full flavored as a gumbo should be.

When should you add okra to gumbo?

Some cooks recommend first cooking or blanching the okra for 10 to 15 minutes in boiling water to remove the “slime,” and then adding the okra to the gumbo pot as required. Or, if you prefer a fresh, crunchy texture, you can add the gumbo with the shellfish, generally just 10 minutes before the end.

What is the secret ingredient in gumbo?

Dried Shrimp is the Secret Ingredient for Gumbo.

Can I use frozen okra in gumbo?

Cajun Gumbo Frozen, unthawed okra may be substituted.

How do you get the slime out of okra in the oven?

Cover with foil and bake 30 minutes. Remove from oven and stir well. Reduce oven heat to 300 degrees. Re-cover and cook another 1 1/2 to 2 hours, until okra slime has disappeared.

Is gumbo base the same as roux?

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux.

Does okra make gumbo slimy?

Love it or hate it, there’s no denying that okra can get slimy. The so-called slime is something called mucilage, which comes from sugar residue and is great for, say, thickening gumbo, but not great when you’re biting into a piece of sautéed okra and averse to that viscous texture.

Does okra thicken gumbo?

For many, OKRA, that spiny and slimy pod, is the only way to thicken a gumbo. Okra not only thickens a gumbo; it adds flavor. It is usually sliced and then sautéed with what many consider the holy trinity of gumbo-making: onions, celery and bell peppers. Okra gumbo has a subtler flavor than filé- or roux-based gumbos.

What gives gumbo its flavor?

roux
Most gumbos use two distinctive ingredients to thicken and flavor them: roux and either okra or filé powder.

What can I add to gumbo for flavor?

For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, stock will give your gumbo more depth and complexity.

How do you cook okra without it becoming slimy?

A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking. Finally, you can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.

How to cook okra gumbo?

Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Remove from heat and set aside.

Is there a roux in shrimp and okra gumbo?

Surprisingly, there’s no roux in this Shrimp and Okra Gumbo, because the okra really gives it the dark color that the roux normally would. Okra, shrimp, and diced tomatoes make this Cajun favorite delicious and quite healthy, too. In her cookbook United Tastes of Texas, Jessica Dupuy shares her family recipe.

What is in seafood and okra gumbo?

Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. A homemade pot of gumbo is definitely worth the work and the wait. And luckily gumbo only gets better with time so you can enjoy the fruits of your labor for more than one day.

How to cook okra in a skillet?

In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Remove from heat and set aside. While okra is cooking, make the roux.