WWTBAM Bored

Roux, the whole deal. If this isn't fab I'ma gonna kill something. Probably the okra.

My winemaker friend is also an adventurous cook, and she makes great gumbo. I realize you gotta have it, but I wish she could omit the okra.

I make gumbo from scratch once a year, usually on Super Bowl Sunday. It's a lot of work, but well worth it. I skimp on the okra, but it is a necessary ingredient. Enjoy it!


kay

Okra sucks but the gumbo is f@#$/# awesome.

Beebs52 wrote:Okra sucks but the gumbo is f@#$/# awesome.

Splendid! Of course, to me, okra is only good when it's rolled in corn meal and fried in oil in a cast iron skillet

SpacemanSpiff wrote:

Beebs52 wrote:Okra sucks but the gumbo is f@#$/# awesome.

Splendid! Of course, to me, okra is only good when it's rolled in corn meal and fried in oil in a cast iron skillet

Fried okra is sorta okay. It's still okra. At one point I tolerated pickled okra then came to my senses.

This gumbo recipe is straightforward, but gumbo is so labor intensive. After the 700th onion and 700th pepper I chopped...I did substitute red bell for green and we used deboned chicken wings, but I did use 500 lbs of Andouille sausage. And the roux! Oh baby. Deep caramel.

Sounds MAH-velous!

We keep saying that we are going to make a big pot of gumbo and invite people over. But we never do.

mellytu74 wrote:Sounds MAH-velous!

We keep saying that we are going to make a big pot of gumbo and invite people over. But we never do.

Greg and Kara were our only guests. We now have enough for nuclear winter.

kayrharris wrote:I make gumbo from scratch once a year, usually on Super Bowl Sunday. It's a lot of work, but well worth it. I skimp on the okra, but it is a necessary ingredient. Enjoy it!


kay

Everything except the okra for me. But worth the effort!

Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra.

BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra.

It's in there. Oh yes in all its slimey glory.

Beebs52 wrote:

BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra.

It's in there. Oh yes in all its slimey glory.

I've never found it slimy in restaurant gumbo. Here are several suggestions to cut down the slime.

At first i thought this was a Marley thread, because I read the title as "How to make grumble from scratch".

Jeemie wrote:At first i thought this was a Marley thread, because I read the title as "How to make grumble from scratch".

Who needs directions for that?

Either it comes naturally or it doesn't.

Estonut wrote:

Beebs52 wrote:

BackInTex wrote:Okra is fab. Fried, pickled, steamed, boiled, and especially in gumbo. If you want soup, make soup, but please don't call it gumbo if you omit the okra.

It's in there. Oh yes in all its slimey glory.

I've never found it slimy in restaurant gumbo. Here are several suggestions to cut down the slime.

It really isn't slimey in mine, either. I must defend myself. I used frozen okra and put it into the bubbling mess towards the end.