Fast and Intense Gumbo
Gumbo is a Louisiana soup or stew which reflects the rich cuisines of regional Indian, French, Spanish, and African cultures. Gumbo is derived from the African term for okra, “gombo,” and first appeared in print in 1805. Gumbo is also a choice dish during Mardi Gras, the day before Lent begins. Mardi Gras is French for Fat Tuesday which is also known as Shrove Tuesday. It’s the residents of New Orleans last chance excuse to party before a six-week period of abstinence. Okra is native to West Africa (Ethiopian Highlands) and most probably brought to the new world during the days of slave trafficking. Long before it reached Southeastern North America in the early 18th century, okra was being consumed by the Egyptians and Moors in the 12th and 13th centuries. Okra is green in color, elongated and tapering ridged pods infused with double row of seeds and slimy texture when cut open. It is low in calories and is a good source of vitamin A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Okra is one of the key ingredients in any gumbo as it acts as a thickening agent for the stew.
Serves 8
recipe from Metro News
125ml (1/2 cup) butter, divided
50ml (1/4 cup) all-purpose flour
3 cloves garlic, minced
375ml (1 1/2 cups) chopped yellow onion (about 2 small)
175ml (3/4 cup) chopped celery (about 3 stalks)
500g (1 lb) okra, chopped
398ml (14 1/2 oz) can diced roasted tomatoes with chilies
425ml (1 3/4 cups) water
1/2 teaspoon dried thyme
1 teaspoon sugar
Salt and ground black pepper
500g (1 lb) sirloin steak, cubed
500g (1 lb) large shrimp, peeled and deveined
500g (1 lb) Andouille sausage, sliced into rounds
500g (1 lb) crab meat
Juice of half a lemon
2 tablespoons Worcestershire sauce
In a large, heavy saucepan over medium, melt 1/4 cup of the butter. Stir in the flour and cook, stirring constantly, until the mixture is a deep brown, about 10 minutes. Stir in the garlic, onion, celery and okra. Continue to cook until the onion is translucent and the okra is stringy, 8 to 10 minutes. Add the tomatoes, water, thyme, sugar, 1 teaspoon of salt and 1/4 teaspoon of pepper. Simmer for 20 minutes.
Meanwhile, in a large deep skillet over medium-high, melt the remaining butter. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the steak. Sear the beef, turning occasionally, for about 3 minutes. Add the shrimp and saute until pink, about 2 minutes. Add the sausage, crab, lemon juice and Worcestershire sauce. Stir gently to heat through. The mixtures can be combined in one pan to form the traditional stew-like dish, or the meat and seafood can be served over the vegetable mixture.
The Culinary Chase’s Note: A bit of spice coming from the sausage really helps to define this hearty stew. Choose okra without any signs of bruising and it should be tender but not soft. It can be stored in the refrigerator in a paper bag for up to 2 days but for optimal freshness, it should be consumed the same day purchased.
Heather, a fine looking gumbo and I enjoy Greek dishes with okra in it…tasty and good for ya.
Looks delicious! I’m new to your sight and like what I see so far. Love the Asian recipes. Will be back!
Peter, I was introduced to okra via Indian food as they call okra ‘lady fingers’ or ‘bhindi’. What are some of the Greek dishes incorporating okra?
Thanks Jill for visiting my blog. Hope to see you back soon. Cheers!
I had no idea that okra could be used as a thickening agent, definitely good to know. Beautiful gumbo! Love that it comes together quickly, too.
Thanks Sophie! As soon as you cut the okra, it’s starts to ooze & if you pull it aparat, out come gooey strings. Cheers!