okra

Course: 
  • ¼ cup vegetable oil
  • 3 pounds fresh okra (sliced thin)
  • 3 medium blue crabs
  • 1½ cups chopped onions
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • 2 tablespoons tomato paste
  • 1½ quarts water
  • 1 teaspoon crushed red pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • ½ teaspoon whole thyme
  • 1 tablespoon salt
  • 2 bay leaves
  • 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

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  • 1 pound fresh or frozen sliced okra
  • 3 tablespoons oil plus ¼ cup oil
  • ¼ cup flour
  • 1 peeled and diced fresh tomato
  • ¾ cup chopped onion
  • ⅓ cup celery
  • 2 tablespoons chopped bell pepper
  • 2 cloves mashed garlic
  • 1½ quarts chicken broth
  • 2 cups cooked chicken 
  • salt, pepper, and cayenne
  • hot cooked rice, for serving

Chicken Okra Gumbo

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Course: 
  • 3⁄4 cup canola oil
  • 3⁄4 cup flour
  • 2 large onions, chopped 
  • 6 blue crabs, quartered 
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 
  • 2 cups sliced okra
  • 1 tablespoon fresh or dried thyme
  • 2 bay leaves
  • 1 pound smoked sausage, sliced 1⁄2 inch thick
  • 4 green onions, chopped
  • 2 tablespoons from My Creole Spice Jar (recipe follows)
  • Salt and pepper
  • Tabasco
  • 1 pound medium wild American shrimp, peeled and deveined
  • 1 pint shucked oysters and their liquor
  • 1 cup crabmeat 
  • 6 cups white rice

 

My Creole Spice Mix:

  • 2 tablespoons celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • ½ teaspoon ground allspice
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarse sea salt
  • 1 tablespoon black pepper

Mama's Seafood Gumbo

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Course: 
  • 1/2 cup (1 stick) butter or margarine
  • 6 chicken leg quarters or breast quarters
  • ¼ cup all-purpose flour
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce or diced tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
  • 2 pounds whole fresh or frozen (thawed) okra
  • salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

Creole Chicken With Okra

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Course: 
  • 3/4 cup yellow onion, small dice
  • 1/3 cup green pepper, small dice
  • 1/3 cup celery, small dice
  • Kosher salt and freshly ground black pepper
  • teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • teaspoon garlic, minced
  • cups okra, cut crosswise into stars
  • cups smoked turkey thigh or smoked ham
  • cup sweet corn, removed from the cob
  • cup short grain rice
  • cups vegetable or chicken stock

Okra and Corn Purloo

Okra and Sweet Corn Purloo

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Course: 
  • 2 pounds Gulf shrimp (or Blue Crab or Spiny Lobster) medium, peeled and deveined
  • 1⁄2 cup Olive oil
  • 2 pounds Okra chopped
  • 1 tablespoon Tomato paste
  • 1 Tomato chopped
  • 1 cup Onion chopped
  • 4 cloves Garlic minced
  • 1⁄2 cup Celery chopped
  • 1⁄2 cup Green bell pepper chopped
  • 6 cups Water or low sodium vegetable stock
  • 1⁄2 cup Green onions chopped
  • Kosher salt to taste
  • Pepper to taste
  • Cayenne pepper to taste

 

 

Gulf Shrimp and Okra Gumbo

Gulf Shrimp and Okra Gumbo

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Course: 

Seafood Gumbo

  • vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 3/4 lb smoked sausage, sliced, Andoulle preferred
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 celery rib, finely chopped
  • 3 tablespoons long grain rice
  • 2 cups chicken stock
  • 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tespoon cayenne pepper
  • 3/4 lb medium shrimp, shelled and deveined
  • 1/2 lb okra, trimmed and sliced

Biscuit Topping

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
  • 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

Biscuit Topped Seafood Gumbo Pie 

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Course: 
  • 1 tablespoon butter
  • 1 onion, monced
  • 1 garlic clove, minced
  • 1 green pepper, finely chopped
  • 3 large tomatoes, peeled, seeded and chopped, juice reserved
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon Tabasco pepper sauce
  • 3/4 teaspoon salt
  • freshly ground black pepper to taste
  • 1-1/2lbs (about 4 dozen) fresh okra, washed and trimmed

Okra Creole Style

Okra Creole Style 

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Course: 
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 4 or 5 yellow onions, chopped
  • 2 green bell peppers, chopped
  • 2 stalks of celery, chopped
  • 6 cloves of garlic, minced
  • 6 strips of bacon (I prefer Applegate Farms)
  • 2 lbs frozen okra, cut and thawed
  • 2 cans Rotel Diced Tomatoes with Chilis
  • 8 cups shrimp stock (can substitute chicken stock)
  • 1 cup dry white wine
  • 1 teaspoon red pepper flakes
  • 2 teaspoons Kosher salt
  • 2 teaspoons Konriko Creole Seasoning (or similar seasoning)
  • 2 bay leaves
  • 5 lbs medium or large shrimp, peeled and deveined (if the shrimp are too big, you can cut them into chunks)
  • 1 cup green onions, chopped (will need extra for individual bowls)
  • 1/2 cup parsley, chopped (will need extra for individual bowls)

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo 

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