Tomatogumbo Recipes

OKRA AND TOMATOES (A.K.A. OKRA GUMBO)

Okra and Tomatoes (A.k.a. Okra Gumbo) image

I havent seen too many Okra recipes on Zaar, so i decided to post my favorite. My Grandmother taught me how to make this dish when I was 11, and I've been making it ever since. Its a great along side smothered steak and mashed potatoes, or rice.

Provided by Angie D.

Categories Gumbo

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 slices bacon
1 large onion, chopped
2 (16 ounce) bags frozen cut okra (or 2lb. fresh okra, sliced into 1/2 inch pieces)
2 (14 ounce) cans diced tomatoes, undrained
salt and pepper

Steps:

Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
**Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

THE TOMBS GUMBO

The Tombs Gumbo image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 cup vegetable oil
1 cup flour
8 celery stalks, chopped
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
4 cloves garlic, minced
2 (15-ounce) cans chicken broth
2 (15-ounce) cans beef broth
2 (28-ounce) cans chopped tomatoes
1 pound okra, sliced (fresh or frozen)
2 tablespoons hot sauce
5 bay leaves
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
2 pounds chicken thigh meat, diced and Sauteed until brown
1 pound andouille sausage, diced
1 pound (21 to 25 count) peeled and deveined shrimp
Serving suggestion: cooked rice.

Steps:

In a large skillet, combine oil and flour to make the roux. Cook over medium heat, stirring constantly until dark brown, about 30 minutes.
Add celery, onion, peppers, and garlic and cook for 10 more minutes. Transfer to a thick bottom pot and add chicken broth, beef broth, tomatoes, okra, hot sauce, bay leaves, black and white pepper, cayenne pepper, chicken thighs, and andouille sausage. Simmer for 15 minutes. Add the shrimp and cook for 5 more minutes. Serve over rice.

TOMATO GUMBO

Tomato Gumbo image

Make and share this Tomato Gumbo recipe from Food.com.

Provided by Maryland Jim

Categories Gumbo

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup onion, finely chopped
1/4 cup green pepper, chopped
2 tablespoons butter
1 tablespoon canned pimiento, chopped
1 (10 1/2 ounce) can condensed chicken gumbo soup
1/2 cup water
1/2 cup tomato juice
1/2 cup cooked chicken, finely diced

Steps:

Cook onion and pepper in butter until tender.
Add remaining ingredients.
Heat; stirring occasionally.
Serve once hot.

Nutrition Facts : Calories 258.6, Fat 15.7, SaturatedFat 8.3, Cholesterol 61.2, Sodium 1327.3, Carbohydrate 17.4, Fiber 3.7, Sugar 7.3, Protein 13.1

VEGETARIAN GUMBO

Vegetarian Gumbo image

This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the "holy trinity" of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.

Provided by Vallery Lomas

Categories dinner, soups and stews, main course

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable or chicken stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving

Steps:

Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

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