• 6 large handfuls of fresh small okra
• 2 tablespoons baking soda
• 1/4 cup extra-virgin olive oil
• 6 large tomatoes, peeled and diced
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• Leaves from 1 sprig fresh oregano, chopped
• leaves from 1 sprig fresh basil, chopped
• freshly ground black pepper
• salt

Stewed Okra and Tomatoes

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• 5 cups vegetable shortening
• 4  large eggs
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2 cups cornmeal
• 1½  teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 1 pound fresh okra, stems trimmed

Whole Fried Okra

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• 3 tablespoons vegetable oil
• 3 cups chopped onions
• 1¼ tablespoons fresh minced garlic
• ​1/2 cup chopped green bell pepper
• ​3/4 cup chopped celery
• ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
• ​1/2 cup dark roux (jarred, or see recipe here)
• ​4 cups seafood stock from a carton, or see recipe here
• ​8 cups water or additional stock
• ​2 bay leaves
• ​1 cup sliced okra (optional; see note)
• ​1 pound Louisiana lump crabmeat, picked over for shells
• ​3 pounds Louisiana shrimp, peeled and deveined
• ​1 pound gumbo crabs, cracked (optional)
• ​1/2 cup chopped green onions
• ​salt and pepper to taste
• hot cooked rice for serving
• hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

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• 6 green onions, chopped keep white and green parts
• 1 fresh jalapeño, finely chopped, with seeds
• 1 large green bell pepper, coarsely chopped
• 3 tablespoons unsalted butter
• 1 lb tomatoes, coarsely chopped
• 3 cups corn (from 5 to 6 ears), frozen may be substituted
• 1/2 pound small fresh okra, trimmed, keeping stem end intact

Stewed Corn and Tomatoes with Okra

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• 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp 
• 2 cups white onion, chopped  (about 1 large onion; reserve the skin)
• 1 cup celery, chopped  (about 2 medium stalks; reserve the trimmings) 
• 1/4 cup plus 6 tablespoons vegetable oil 
• 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups) 
• 1/2 cup all-purpose flour 
• 1 cup green bell pepper, chopped  (about 1 medium pepper) 
• 1 cup canned crushed tomatoes 
• 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
• 1 tablespoon dried thyme 
• 1 bay leaf 
• 2 teaspoons kosher salt, more to taste 
• 1 teaspoon freshly ground black pepper, more to taste 
• 1 cup fresh shucked oysters (halved if large) 
• 1/2 cup scallions (about 8), thinly sliced
• Louisiana hot sauce, to taste 
• 1/4 cup hot cooked white rice per serving

Poppy's Seafood Gumbo

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• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 4 cups okra (fresh or frozen is fine), sliced
• 1 cup cornmeal, all purpose
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil, for frying

Fried Okra

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• 1½ lbs okra
• 1 tablespoon butter
• 1 onion, minced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 tomatoes, peeled, seeded, chopped(reserve juice)
• 1 teaspoon parsley, chopped
• 1/2 teaspoon Tabasco
• 3/4 teaspoon salt
• freshly ground pepper to taste

Creole Style Okra

• 1 med yellow onion, chopped coarse
• 1 med red pepper, chopped coarse
• 1 bunch green onions, chopped coarse
• 3 stalks celery, chopped coarse
• 6 cloves garlic, sliced 
• 2 Tbsp Paul Prudhomme Just Plain Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/4 tsp cayenne
• 2 Tbsp gumbo file
• Stir together and cook 5- 10 minutes on medium heat.
• 2 qts filtered water
• 1/2 can fire-roasted tomatoes
• 1 lb frozen cut okra
• 1 lb 70/90 frozen shrimp (thawed)

 Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.

Caption

Video of Cooking Demonstration Available

• 4 cups okra 
• 1 1/4 cup oil 
• 3/4 cup flour 
• 1 cup onion 
• 3/4 cup bell pepper 
• 1/4 cup celery 
• 4 quarts water 
• salt & pepper 
• 2 lbs. Louisiana Shrimp 
• 1/2 cup green onion

Shrimp Okra Gumbo

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