Vegan Gumbo Recipe With Okra And Lentils | Gluten-Free - Elavegan (2024)

FAQs

Do you saute okra before adding to gumbo? ›

Does okra make gumbo slimy? If you add it too soon, it can make it slimy. Try not to add it until 5 minutes before it's ready. You can try sauteing before adding it to the gumbo—however, some people like the texture.

Now, however, roux is frequently added to both okra and filé gumbos—and a high-quality, well-browned gumbo roux is a particular point of pride in most Louisiana kitchens. “Of course I use a roux; every self-respecting cook in south Louisiana uses a roux to make a gumbo,” said New Orleans chef John Besh.

Top Okra substitutes are Cornstarch, Zucchini, Arrowroot, File powder, Green beans, Broccoli florets, Asparagus, Eggplant, Xanthan gum, Nopales, Roux and 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.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

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.

Beware of Overcooking

Overcooking okra can intensify the sliminess. To prevent this, make sure to cook your gumbo for the appropriate amount of time. Simmer the gumbo until all the flavors meld together and the okra is cooked through but still retains a slight crunch.

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients, such as the trinity (onions, celery, and bell peppers), okra, and meat.

South Louisiana Chicken and Sausage Gumbo (No Okra!) "Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken.

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. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

Do tomatoes not go in gumbo? ›

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.

In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color. "Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it," says Chef Dickensauge of Houndstooth Saloon in Chicago.

For purposes of this discussion, we will limit our focus to plain old polished white rice. Even then, it comes in different sizes — short, long and medium grain. I prefer medium grain rice in a gumbo, because the grains puff up, the perfect medium for a gumbo. The thick gumbo juice sticks to the grains just right.

Saute your vegetables.

This is my favorite part of making gumbo. Once your roux has just reached its perfect milk chocolate complexion, you immediately throw in your vegetables. Your vegetables are diced onion, bell pepper of any color, and celery. All of the vegetables should be thrown in at once.

The best way to incorporate frozen okra into gumbo is to thaw it first, then chop it into small pieces and add it to the gumbo mixture when cooking the vegetables. This will help the okra blend well with the rest of the ingredients and give a nice texture to the gumbo.

The Holy Trinity is a classic flavor base when cooking Cajun dishes. It is typically arrived at by sauteing a combination of diced onions, bell peppers and celery. Cooking the vegetables in butter or oil releases their flavor, which is infused into any sauce mixture when other ingredients are added.