- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How do I prepare homegrown okra for gumbo
Posted on 12/8/14 at 11:00 pm
Posted on 12/8/14 at 11:00 pm
I used homegrown okra in my gumbo last time, and the okra wasn't very good. It was frozen before I used it. I thawed it, cut it up, and cooked it in the gumbo. It cooked for a couple of hours. What can I do to make it taste better? I've never had that problem with store bought frozen okra.
No comments on not using gumbo, please. I definitely prefer my gumbo with okra.
thanks
No comments on not using gumbo, please. I definitely prefer my gumbo with okra.
thanks
This post was edited on 12/8/14 at 11:01 pm
10
Posted on 12/8/14 at 11:01 pm to arcalades
I usually sauté them for about 10 minutes and throw them in towards the end.
Posted on 12/8/14 at 11:54 pm to arcalades
quote:
How do I prepare homegrown okra for gumbo
By throwing it away.
Posted on 12/9/14 at 12:19 am to DanglingFury
Gris will be here in the morning 
Posted on 12/9/14 at 12:57 am to arcalades
Here I am!!! ;lol:
I had a lovely bowl of gumbo tonight and everything in it tasted great. No okra.
You need to cook the okra to get the yuck put of it before adding it to the gumbo and don't cook it in the pot for two hours.
The other option is to make the gumbo the right way without okra!
I had a lovely bowl of gumbo tonight and everything in it tasted great. No okra.
You need to cook the okra to get the yuck put of it before adding it to the gumbo and don't cook it in the pot for two hours.
The other option is to make the gumbo the right way without okra!
Posted on 12/9/14 at 1:22 am to arcalades
slow smother it with chopped onions
Posted on 12/9/14 at 5:53 am to arcalades
Cook it with your trinity.
Posted on 12/9/14 at 6:02 am to arcalades
When I use okra in shrimp and okra gumbo, I smother the okra and then add stock or water and cook the okra until it becomes a part of the body of the gumbo. You will not see pretty slices of okra, unless you add more later in the cooking.
Personally, I like TOMATOES in my shrimp and okra gumbo. Like this:
Personally, I like TOMATOES in my shrimp and okra gumbo. Like this:
Posted on 12/9/14 at 6:25 am to LSUballs
quote:
Cook it with your trinity.
This. And OP, you never said what was wrong with the taste of the okra. If it was tough, it got too big...too old...throw it away.
Posted on 12/9/14 at 8:35 am to arcalades
Put it in a fry daddy and eat it while you cook the gumbo
Posted on 12/9/14 at 8:37 am to Gris Gris
I like gumbo with or without okra.
I like seafood gumbo with or without tomatoes.
I like gumbo with sweet potato.
I like gumbo with potato salad.
I just like gumbo.
Please give me some gumbo.
I like seafood gumbo with or without tomatoes.
I like gumbo with sweet potato.
I like gumbo with potato salad.
I just like gumbo.
Please give me some gumbo.
This post was edited on 12/9/14 at 8:38 am
Posted on 12/9/14 at 8:47 am to Houma Sapien
quote:
slow smother it with chopped onions
Right on. When I buy okra I cut it into 1/2" disc and stick it in a crock pot with 1/2 cup vinegar and 1/2 cup of oil with 1 medium sized diced onion. I set the crock pot to high and let It go all night long. Whenits cooked I put it quart bags and freeze it for whenever I want a shrimp and okra gumbo.
Posted on 12/9/14 at 9:04 am to arcalades
This is what mine looks like when I take it out the crockpot to freeze.
Posted on 12/9/14 at 11:52 am to CHEDBALLZ
I love okra and tomatoes cooked together. Just not in gumbo, but that looks like a bowl of mucus with little seed balls in it.
Posted on 12/9/14 at 12:06 pm to Gris Gris
How do you cook the slime out of it?
Is that possible?
Is that possible?
Posted on 12/9/14 at 12:13 pm to BRgetthenet
Canola oil and salt help when you are sautéing them.
Posted on 12/9/14 at 12:51 pm to BRgetthenet
You cook past the slime or add tomatoes or a little bit of vinegar.
Posted on 12/9/14 at 12:55 pm to arcalades
In med oiled magnolite dutch oven put 6lbs of cut okra, 2 large onions, whatever seasoning you like, & about 1/2 cup of white vinegar (de-sliming agent). Smother this for about an hour or until okra pieces are cooked down (I don't like formed pieces in my gumbo). If you like tomato in your gumbo &/or you plan on eating okra as a side dish, you can add 2 cans of rotel while smothering. Use what you need & bag the rest in quart freezer bags
This post was edited on 12/9/14 at 12:58 pm
Posted on 12/9/14 at 1:14 pm to TIGERFANZZ
Pretty much what I do...... no slime, no big chunks of okra
Posted on 12/9/14 at 1:37 pm to arcalades
First off, how old was the frozen okra? Commercially frozen okra can keep for 8 months before quality declines. I imagine less time for a home job. If the okra was from last year's crop, there's your problem.
The okra should still look fresh looking when frozen. How did yours look when you pulled it out of the freezer?
The okra should still look fresh looking when frozen. How did yours look when you pulled it out of the freezer?
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News