The okra is cooked down just long enough for a tender finish. Surprisingly, there’s no roux in this Shrimp and Okra Gumbo, because the okra really gives it the dark color that the roux normally would. Okra, shrimp, and diced tomatoes make this Cajun favorite delicious and quite healthy, too.
Does okra gumbo have a roux?
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.
Is a roux necessary for gumbo?
Most gumbo recipes begin with roux, and for good reason: it’s the foundation for the entire dish. Roux is flour that’s browned in fat (like oil or butter) to thicken and flavor gumbo and other Cajun dishes. Although it’s just two ingredients, the color of a roux is fiercely debated among gumbo aficionados.
What does a roux do for gumbo?
A roux is composed of flour and fat and is used to either thicken sauces or flavor soups and stews.
How do you prepare okra for gumbo?
Some cooks recommend first cooking or blanching the okra for 10 to 15 minutes in boiling water to remove the “slime,” and then adding the okra to the gumbo pot as required. Or, if you prefer a fresh, crunchy texture, you can add the gumbo with the shellfish, generally just 10 minutes before the end.
Should okra be cooked before adding to gumbo?
“You should add your okra towards the end of cooking, allowing it to steep and the okra slime to develop in the finished product,” says Dickensauge. Mix in your okra about 30 minutes before the gumbo is finished.
How do I make okra not slimy in gumbo?
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.
How do you thicken gumbo without a roux?
The next way to thicken gumbo is by adding cornstarch. Add about 2 tablespoons of cornstarch into the pot, then slowly pour some chicken broth into it. What is this? The corn starch will be absorbed by the broth and make it thicker until you cannot see any of the cornstarch when stirring.
What is the secret ingredient in gumbo?
The Secret Ingredient To Amazing Gumbo Is Chicken Stock, Several Friends Say. When you are going to make a delicious chicken and sausage gumbo, several friends swear by chicken stock as being imperative to making your gumbo great.
How can I thicken gumbo without filé?
Alternatives to filé powder – Gumbo File Powder Substitute
- Cornstarch. Cornstarch is one of life’s little miracles.
- Arrowroot powder. Arrowroot powder is another neutral thickener that will give your gumbo the swirling, thicker heart you’re used to, without using filé powder.
- Okra.
- Roux.
- Nopal leaves.
What is the point of a roux?
A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté. To make a roux the fat is melted and an equal part flour is stirred into the fat until incorporated.
Why do you need a roux?
When used in soups, sauces, and casseroles a roux provides creaminess and density, helps incorporate other fatty ingredients like cream or cheese, and generally binds things together into a cohesive finished product. And gravy, this season’s MVP, is made by adding stock and/or meat drippings to a roux.
What flavor does roux add?
nutty flavor
A brown roux has a nutty flavor and at this point it begins to lose its ability to thicken recipes. It is ideal for etouffees, gumbo, seafood gumbo, gravies, and espagnole sauce. A brown roux takes 15-30 minutes to achieve.
How does okra thicken gumbo?
Mucilage is edible, and its slimy or viscous characteristics make it perfect for demulcent or thickening applications. In the case of okra (or kelp), heating increases the viscosity of mucilage of the plant, and the result is very gooey.
Does authentic gumbo have okra?
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both.
Should gumbo be thick or soupy?
The one thing that really defines it, though, is the way it is thickened. 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.
How thick should roux be for gumbo?
Find out how much roux you need: 3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce. 5 ounces of roux per quart = thick sauce.
Can I put frozen okra in gumbo?
Cajun Gumbo
Because file powder isn’t widely available, many gumbo recipes call for a mixture of okra and roux. This Cajun gumbo recipe is based on several gumbo recipes by Emeril Lagasse. Frozen, unthawed okra may be substituted.
How thick should roux be?
A roux basically takes the consistency of a liquid from thin and drippy to a classic sauce consistency that coats the back of a spoon.
How do you reduce the slime in okra?
A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking. Finally, you can pre-cook okra at very high heat by sautéing, roasting, blanching, or grilling. Then add cooked okra to your recipe, and there will be hardly any slime at all.
Is it OK to eat slimy okra?
This “mucilage” or slime contains soluble fiber that we can digest. Some folks enjoy this texture, while others try to mask the slippery nature of the pods. Keeping the pods intact and briefly cooking (think stir fry) can help to minimize the sliminess of the pod.