![]() ![]() It's such a simple and rewarding process. It sure is convenient during those cold, wet winters that make one cry out for a hot bowl of gumbo.īut of course, you don't have to be a Cajun to enjoy having a freezer full of stewed okra! Nor do you need special skills or appliances. Like any other Cajun kitchen in Acadiana, keeping a freezer stocked with this vegetable medley is crucial. It's also a healthier substitute for people sensitive to gluten, found in an oil and flour roux. Okra may seem strange for gumbo, but it's a delicious thickener that pairs well with chicken and seafood. This way, all she had to do was defrost a bag and heat it up before adding meat and/or seafood, then add broth and water to simmer the flavors together. She made such a big batch to keep individual packages in her freezer to make gumbo throughout the year. Then she'd throw them into her large magnalite pot and stir over medium heat until every ingredient was perfectly cooked. She'd chop the okra, the Cajun holy trinity, and a few other vegetables. More Gumbo Recipes And Sides To Go With ThemĮvery summer, Mama would gather a mess of fresh okra.Please note that the Louisiana Woman Blog contains Affiliate Links with Amazon, and I will earn a commission if you purchase through those links. It's a timesaver stored in the freezer, sitting ready when there's a need for a pot of okra gumbo. This traditional Cajun stew is a flavorful base that thickens a gumbo, replacing a classic flour and oil roux. A pot of smothered okra for gumbo is prepared with a medley of vegetables. ![]()
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