Brown meat, onion and garlic until done.
Mash up tomatoes until soupy.
Put in large pot.
Add water with this until pot is almost full.
Leave room for meat and okra.
Let this cook to a boil, then simmer.
Put okra in skillet with 3 tablespoons oil and brown until okra is no longer sticky.
Add with what you already have cooking.
Simmer for 15 to 20 minutes.
Add over cooked rice. Salt and pepper to your taste while cooking.
It's ready (eat).
Fry chicken without flour.
Fry okra without meal.
Put all ingredients in a large pot and bring to a boil. Reduce heat and simmer for about 40 minutes or longer. Serve over rice.
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
dd 4 cups of the okra to the skillet.
Fry
aste, crushed tomatoes, stock and okra; secure lid. Bring cooker to
acon drippings until tender. Add okra and tomatoes, stir to blend
he cooking time of the okra, place it in a microwave
Cook okra in 2 Tbsp butter in
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.
Into a heavy gumbo pot, pour oil; add onions and fry for 5 minutes.
Add okra; smother for 45 minutes or until cooked.
Add salted shrimp, water and garlic.
Bring to a boil, then simmer for 40 minutes.
(Okra seeds will look brown.)
Before serving, mash whole cooked garlic pods that float on the top.
Season to taste with salt, pepper, and hot sauce.
Serve over rice.
For a variation, add 1 can whole tomatoes, smothered with okra.
Yield: 8 to 10 servings.
The flavor is even better the next day.
Saute onion and okra in the drippings about 30 minutes, stirring often.
Season chicken
with
salt
and pepper, brown chicken in additional oil or drippings in heavy skillet on low flame.
Pour off excess oil.
Add
the okra, onion mixture and gradually stir in water.
Season
with gumbo filet if desired. Cook over low heat until
chicken
is tender (about 45 minutes or more).
Remove bones
from chicken, if desired.
Serve over hot cooked rice.
Yields 8 to 10 servings.
Thaw okra in microwave.
In a medium saucepan, add all vegetables.
Add salt, pepper and Cajun seasoning to your family's taste.
Go easy on the salt because most tomatoes already have salt.
Cook until tender, 10 to 15 minutes.
ot with oil and add okra, onions, green pepper and garlic
Make roux by putting 3 tablespoons of oil in skillet.
Add flour and using medium heat, brown the flour, stirring often. After flour has browned, add vegetables and cook for 20 minutes. Add chicken and broth.
Add okra and cook 5 minutes.
Add all other ingredients and cook.
Reduce heat and simmer 20 minutes. Add gumbo file.
Serve over rice.
put 3 tablespoons oil, sliced okra, onion, bell pepper and celery
Saute seasonings in butter until wilted.
Add okra and saute about 15-20 minutes longer.
Add brown flour.
Mixture will be pasty.
Add tomatoes and broth and enough water to make about 3 quarts liquid.
Add shrimp, sausage, and gumbo crabs (if using crabmeat wait to add until about 15 minutes before serving).
Cook about 45 minutes on medium heat.
Season to taste.
Serve with rice.
In a large skillet fry bacon crisp, then remove.
Add chopped onion, pepper and okra to bacon grease.
Cook 15 minutes until okra is slightly browned.
Add tomatoes and bacon (broken up in 1-inch pieces), sugar, salt and pepper.
Cover skillet and simmer 15 minutes.
Gumbo should have consistency of stewed tomatoes.
Make roux using small amount of cooking oil and flour.
Let brown well. Add green peppers, onions and celery.
Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs.
Cook for 30 minutes until done.
stirring occasionally.
Add the okra, parsley, bay leaf, thyme, salt
Heat butter in a 3-quart saucepan until melted.
Add okra, onion and green pepper; cook and stir until onion is tender.
Stir in broth, tomatoes with liquid, bay leaf, salt and pepper.
Heat to boiling; reduce heat and simmer, uncovered, 15 minutes.
Stir in chicken and parsley; heat through.
Serve chicken mixture over hot rice.