Okra Rice Gumbo Recipes
OKRA GUMBO
I got this recipe from a relative back in the early '70's we've been enjoying ever since. It won 1st place in our cooking contest at my family reunion. You may want to add a little water or chicken broth to this.
Provided by True Texas
Categories Gumbo
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute' onion and peppers in margarine until tender.
- Add remaining ingredients including cooked chicken.
- Cook on low for about 2 hours to blend flavors.
- This can be served over steamed rice.
SHRIMP AND OKRA GUMBO
I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Provided by Tara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
- Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
SEAFOOD OKRA GUMBO
Provided by Emeril Lagasse
Categories appetizer
Time 1h10m
Yield 12 first-course servings or 8 main-course servings
Number Of Ingredients 34
Steps:
- Heat oil in a large pot over high heat, add onions, celery and bell peppers, and saute 1 minute. Season with salt and 4 turns of pepper and saute 1 minute. Add the tomatoes, garlic, and shallots, and saute, stirring occasionally, about 4 minutes more.
- Stir in stock, then add fish, Worcestershire, hot sauce, bay leaves, basil, oregano and thyme, and bring to a boil. Cook over high heat, stirring occasionally, about 8 minutes. Reduce heat to medium.
- Stir in shrimp, okra and Creole seasoning, and simmer 10 minutes. Fold in oysters and crabmeat and simmer 5 minutes more. Skim the impurities from the top of the gumbo, turn the heat to high and boil vigorously 5 minutes. Slowly sprinkle in the file, stirring to incorporate thoroughly, and cook, stirring, 2 minutes more.
- To serve, ladle gumbo into bowls or soup plates, add rice and sprinkle with green onions.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
EASY OKRA & BEEF GUMBO
Given to me by a friend, altered slightly by adding cajun seasoning & Ro-tel tomatoes. Serve over rice.
Provided by dee2jones
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.
Nutrition Facts : Calories 77.3, Fat 0.4, SaturatedFat 0.1, Sodium 345.4, Carbohydrate 18.2, Fiber 4.2, Sugar 4, Protein 3.3
OKRA-RICE GUMBO
Steps:
- Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden.
- Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
- Discard the bay leaves and season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. The soup will thicken considerably as it stands. Add more water as needed and adjust the seasonings, but let it remain very thick.
- Nutrition Information
- Per serving:
- Calories: 153
- Total fat: 5g
- Protein: 4g
- Fiber: 5g
- Carbohydrate: 25g
- Cholesterol: 0mg
- Sodium: 28mg
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- Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice mixture. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes.
- Transfer bones to a large Dutch oven or heavy pot. Discard fat. Add stew meat, bay leaves, and 2 qt. water. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Using tongs, remove bones. When cool enough to handle, trim any meat from bones and return meat to pot. Discard fat and bones.
- Heat bacon fat in a large skillet over medium-high. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more.
- Add okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Discard bay leaves. Taste to adjust seasonings. Serve with rice alongside.
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From veganheaven.org
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- First, make a roux. In a large pot heat the olive oil over medium-high heat. Sprinkle a dash of flour into the oil to see if it will bubble. When bubbling occurs, gradually whisk the remaining flour into the oil. Stir your roux constantly and thoroughly from the bottom. Keep in mind that the bottom will get darker a lot faster than the surface as it is closer to the heat. Your roux should get a lightly brown color, kind of like peanut butter. This will take about 8-10 minutes. It can just take seconds for a roux to go from "dark" to "burnt", so pay attention! If it's burnt, you have to start from the beginning again.
- Then, add the onion and the vegetables and cook for another 10 minutes until the vegetables are tender and the okra slime is mostly gone.
- Add the spices and cook for another minute. Then add the diced tomatoes, and the beans, and cook for 20 minutes. Season with salt and pepper.
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