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ISO: ISO tips on fried okra - gumbo tonight
- Thread starter rvb
- Start date
In Search Of:
I don't fry the okra for gumbo. It thickens it pretty well if just cooked in it.
I just googled and found some interesting looking recipes for just serving the gumbo over fried okra. Is that what you are doing? That's an interesting serving idea.
When I fry okra it dip in flour, then egg, and then a seasoned cornmeal/flour mix. Fry in vegetable oil.
I just googled and found some interesting looking recipes for just serving the gumbo over fried okra. Is that what you are doing? That's an interesting serving idea.
When I fry okra it dip in flour, then egg, and then a seasoned cornmeal/flour mix. Fry in vegetable oil.
Pretty please post the recipe
If you wouldn't mind. I am always on the lookout for good gumbo recipe. There was a restaurant here in town owned by same family that owned one in NO, but it closed a few years ago due to family issues and I have missed the gumbo ever since!!
I've tried a few, but so far just not the same. Going to a cooking class in June run by a former chef there so I'm excited.
TIA,
Melissa in IN
If you wouldn't mind. I am always on the lookout for good gumbo recipe. There was a restaurant here in town owned by same family that owned one in NO, but it closed a few years ago due to family issues and I have missed the gumbo ever since!!
I've tried a few, but so far just not the same. Going to a cooking class in June run by a former chef there so I'm excited.
TIA,
Melissa in IN
hi melissa. glad to but beware...
i don't have a recipe but here's what i plan (so far) to do. if i change my mind, i'll post changes (what i do when i cook often surprises me as i merrily go with the flow). cooking is like dating: it's seldom wise to overscript ahead of time. oops i'm digressing again...
1 pound andouille
1 pound red snapper filet
1 pound shrimp
1 pound red snapper filet cut into 1" squares
1/2 pound okra
1 quart fish stock*
1/3 cup flour
1/3 cup bacon grease or vegetable oil
1/2 cup celery chopped fine
1/2 cup onion chopped fine
1/2 cup carrot chopped fine
3 cloves garlic
1 chile serrano minced with or without seeds according to scoville tolerance.
1 dried chipotle soaked in water for about 30 minutes and minced as above.
slice andouille and okra about 1/2 inch thick. saute the sausage in a little oil til browned. reserve.
make a roux with the flour and bacon grease over medium high heat, stirring constantly. let it go til it starts to darken. have chopped veggies ready. at the darkening stage of the roux, dump in the veggies to cool things down and continue cooking over medium until veggies start to soften. salt to taste. slowly add stock stirring like not a mouse until incorporated and thickens. salt to taste and add more chiles to tolerance level.
add andouille and okra and simmer for an hour. add shrimp and fish and simmer for about 5 minutes or intil shrimp pinkens.
serve over rice.
i'll prolly add some peychaud's bitters. if you're not familiar with them, try some (easy to find per google).
let me know if i forgot anything.
Laissez les bons temps rouler.
i don't have a recipe but here's what i plan (so far) to do. if i change my mind, i'll post changes (what i do when i cook often surprises me as i merrily go with the flow). cooking is like dating: it's seldom wise to overscript ahead of time. oops i'm digressing again...
1 pound andouille
1 pound red snapper filet
1 pound shrimp
1 pound red snapper filet cut into 1" squares
1/2 pound okra
1 quart fish stock*
1/3 cup flour
1/3 cup bacon grease or vegetable oil
1/2 cup celery chopped fine
1/2 cup onion chopped fine
1/2 cup carrot chopped fine
3 cloves garlic
1 chile serrano minced with or without seeds according to scoville tolerance.
1 dried chipotle soaked in water for about 30 minutes and minced as above.
slice andouille and okra about 1/2 inch thick. saute the sausage in a little oil til browned. reserve.
make a roux with the flour and bacon grease over medium high heat, stirring constantly. let it go til it starts to darken. have chopped veggies ready. at the darkening stage of the roux, dump in the veggies to cool things down and continue cooking over medium until veggies start to soften. salt to taste. slowly add stock stirring like not a mouse until incorporated and thickens. salt to taste and add more chiles to tolerance level.
add andouille and okra and simmer for an hour. add shrimp and fish and simmer for about 5 minutes or intil shrimp pinkens.
serve over rice.
i'll prolly add some peychaud's bitters. if you're not familiar with them, try some (easy to find per google).
let me know if i forgot anything.
Laissez les bons temps rouler.
Just to make sure I am understanding this.......
I mix the fat and flour well--I will use a cast iron pan--put it in the oven @360 for two hours stiring once?
That will be a time saver for me!!!I finally got roux down and am so proud of myself.
Was on a vessel about two years ago and stirring away and one of the ship's engineers who is from Georgia walked past as I was pulling it off the heat. He said: "no, no put it back and stir, stir"
I was sure it would burn, but after about 45 seconds, he told me to take it off and that incredible smell was there; sort of nutty. My gumbos and other roux using dishes had been good, but missing that.
This last winter in the Gulf had lots of gumbo enthusiasts and got a nice reaction when the smell wafted from the galley.
I ususally make a double or triple batch, but still takes some time.
Have you ever used dark roux in chicken and dumplings? I heard a resturant in Galveston did, but did not get a chance to try it.
Have you seen jars of roux in the market, I did in Corpus Christi. Looks the right color, not sure I would trust it?
Thanks, Gretchen
Nan
I mix the fat and flour well--I will use a cast iron pan--put it in the oven @360 for two hours stiring once?
That will be a time saver for me!!!I finally got roux down and am so proud of myself.
Was on a vessel about two years ago and stirring away and one of the ship's engineers who is from Georgia walked past as I was pulling it off the heat. He said: "no, no put it back and stir, stir"
I was sure it would burn, but after about 45 seconds, he told me to take it off and that incredible smell was there; sort of nutty. My gumbos and other roux using dishes had been good, but missing that.
This last winter in the Gulf had lots of gumbo enthusiasts and got a nice reaction when the smell wafted from the galley.
I ususally make a double or triple batch, but still takes some time.
Have you ever used dark roux in chicken and dumplings? I heard a resturant in Galveston did, but did not get a chance to try it.
Have you seen jars of roux in the market, I did in Corpus Christi. Looks the right color, not sure I would trust it?
Thanks, Gretchen
Nan