Vegan Gumbo Recipe With Okra And Lentils | Gluten-Free - Elavegan (2024)

FAQs

Should you fry okra before putting in gumbo? ›

Okra is an excellent thickener. Even if you try to “cook the slime out” before adding it to the gumbo, it doesn't matter. Adding it raw is just the same.

Okra is more often used as a thickener in seafood gumbos than those with meat. This mucilaginous vegetable is usually cooked first, and other ingredients added once the desired consistency is reached.

Top Okra substitutes are Cornstarch, Zucchini, Arrowroot, File powder, Green beans, Broccoli florets, Asparagus, Eggplant, Xanthan gum, Nopales, Roux and Gumbo…

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

Beware of Overcooking

Overcooking okra can intensify the sliminess. To prevent this, make sure to cook your gumbo for the appropriate amount of time. Simmer the gumbo until all the flavors meld together and the okra is cooked through but still retains a slight crunch.

Creole Okra Gumbo: Whip up a rich and flavorful gumbo by combining canned okra with tomatoes, bell peppers, onions, and a blend of aromatic spices.

Some of the gumbos are made with okra, others with filé. Traditionally, gumbos have been divided into two large categories—those thickened with okra and those thickened with filé.

Does okra need to be soaked before cooking? The short answer is no, you don't have to soak it before cooking, but some recipes suggest soaking the okra in a vinegar mixture to reduce sliminess.

Do you use both filé and okra in gumbo? ›

Gumbo can be as thin as soup or as thick as gravy. The proteins might be chicken and crab or sausage and shrimp. The stew might be thickened with okra, with filé (powdered sassafras leaves), with a dark roux (a blend of oil and flour cooked slowly until well browned), or any combination of the three.

Does okra make gumbo slimy? If you add it too soon, it can make it slimy. Try not to add it until 5 minutes before it's ready. You can try sauteing before adding it to the gumbo—however, some people like the texture.

South Louisiana Chicken and Sausage Gumbo (No Okra!) "Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken.

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.

The best way to incorporate frozen okra into gumbo is to thaw it first, then chop it into small pieces and add it to the gumbo mixture when cooking the vegetables. This will help the okra blend well with the rest of the ingredients and give a nice texture to the gumbo.

Trim the okra ends, then cut each one into 1cm pieces. Heat the oil in a large frying pan, then tip in the okra, keeping the heat relatively high. Shake the pan so the okra starts to fry on all sides. Fry for about 8 mins, shaking every now and then, and turning the heat down if you need to.

It depends on the size of the okra and whether you cut it up. Generally, you should cook it until it's tender. You can drink the water, but it probably won't taste very good.