Preparing Okra For Gumbo at Sandra Hargrove blog

Preparing Okra For Gumbo. Add onion, bell pepper, and celery and cook, stirring. 6 cups cooked white rice. In a sauté pan, combine the vegetable oil and flour over medium heat. Serve over rice or with grits. Add about a tablespoon of gumbo file if you're using it. Add the shrimp and and crabmeat, if using, and let this cook 5 minutes. Stir in the chopped parsley and lots of freshly ground black pepper. Add the dried thyme, the tomato puree and let this cook 20 minutes. In a large nonstick skillet, heat 3 tablespoons of vegetable oil over medium heat. While okra is cooking, make the roux. Remove from heat and set aside. Tablespoon grapeseed or other neutral oil. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Saute the onion, pepper and celery in oil. Stir continuously until the roux develops a rich, brown color.

Okra gumbo Artofit
from www.artofit.org

Saute the onion, pepper and celery in oil. Remove from heat and set aside. Tablespoon grapeseed or other neutral oil. Add onion, bell pepper, and celery and cook, stirring. While okra is cooking, make the roux. Add the shrimp and and crabmeat, if using, and let this cook 5 minutes. In a sauté pan, combine the vegetable oil and flour over medium heat. In a large nonstick skillet, heat 3 tablespoons of vegetable oil over medium heat. Add about a tablespoon of gumbo file if you're using it. Stir continuously until the roux develops a rich, brown color.

Okra gumbo Artofit

Preparing Okra For Gumbo Stir continuously until the roux develops a rich, brown color. Stir in the chopped parsley and lots of freshly ground black pepper. 6 cups cooked white rice. In a large nonstick skillet, heat 3 tablespoons of vegetable oil over medium heat. Add about a tablespoon of gumbo file if you're using it. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy. Stir continuously until the roux develops a rich, brown color. Serve over rice or with grits. Saute the onion, pepper and celery in oil. In a sauté pan, combine the vegetable oil and flour over medium heat. Add the dried thyme, the tomato puree and let this cook 20 minutes. While okra is cooking, make the roux. Remove from heat and set aside. Add the shrimp and and crabmeat, if using, and let this cook 5 minutes. Tablespoon grapeseed or other neutral oil. Add onion, bell pepper, and celery and cook, stirring.

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