The author describes her approach to this deeply flavorful stew as a diasporic gumbo ... the okra over high heat to that the pods ooze less. Reprinted with permission from Jubilee: Recipes from ...

In this recipe from The Dooky Chase Cookbook, the legendary New Orleans chef Leah Chase used okra — and lots of it — to thicken this no-roux gumbo, along with the traditional Creole trinity of ...

(Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my father-in-law grows enough okra in his garden in Cut Off to feed an army of Cajun gumbo-makers. To ensure we have Louisiana ...

Louisiana Seafood Gumbo Recipe – A Southern Classic with Big Flavor 🦐🦀🔥 If there’s one dish that embodies the heart and ...

Chicken & Andouille Gumbo Explosion 🍗🥣 If you’re craving deep, smoky flavor and Southern comfort in a bowl, this Chicken & ...

This recipe uses all three thickening agents you'll typically see in gumbo: a dark roux, which is also the flavor base; a full pound of okra, which thickens as it cooks; and filé powder ...

This okra gumbo puts a vegetable-forward spin on the classic Southern dish. With the addition of matzoh balls (see Matzoh Balls recipe), it makes a perfect plate for Passover Seders. Food ...

Okra gumbo, thickened with that vegetable’s viscous ... According to at least one century-old Creole recipe book, gumbos once were primarily defined by one special ingredient.

Cook over low heat for 45 minutes, stirring occasionally.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco.

No roux is used in this recipe, making it lower in fat and calories ... Add onion and cook until translucent. Add tomatoes, okra, tomato sauce, bell pepper, celery, garlic, water, hot sauce ...