Is there a substitute for okra in gumbo?

Not really, but you can always use a u003ca href=u0022https://louisianawomanblog.com/2018/03/03/roux-lesson/u0022u003erouxu003c/au003e instead of the smothered okra to make a traditional shrimp gumbo.

Is it ok to use frozen okra in gumbo?

When smothering the okra, it is ok to use frozen okra instead of fresh. It cooks well with the vegetables, cooking down until it is caramelized.

Is okra ok to eat raw?

Raw okra is quite tasty. It has several nutritious benefits, too. The younger the okra, the more tender and less fibrous they are to munch on.

Shrimp Okra Gumbo Recipe: Made With Smothered Okra • Louisiana Woman Blog

Description

A rich-tasting shrimp gumbo seasoned and thickened with smothered okra and vegetables.

Ingredients

Units Scale

Smothered Okra

1 tablespoon canola or vegetable oil
4 cups fresh or frozen sliced okra, or 16 ounces
.5 cup chopped onion
.25 cup chopped celery
.25 cup chopped bell pepper
1 cup chopped fresh or canned tomatoes
2 garlic pods, pressed
.5 teaspoon salt
.25 teaspoons of red cayenne pepper

Gumbo

2 cups of smothered okra from the above recipe
2 pounds fresh shrimp, peeled and deveined
4 cups or 32 ounces of chicken broth
1 cup of water
Kitchen Bouquet, optional
Fresh green onion and/or parsley to garnish, chopped

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Instructions

Smothered Okra

Place a heavy pot on a burner and heat the oil.
Add the okra to the pot and cook on medium-low heat, stirring occasionally and being careful not to burn the okra.
Cook until the okra is browned and no longer slimy, which takes about 30 minutes to 1 hour; add a small amount of water if the okra sticks to the bottom of the pot.
Add onions, bell peppers, celery, and tomatoes, and cook for 20 minutes or more until the vegetables are soft and browned some more; again, add a small amount of water if the vegetables begin to stick to the pot.
Stir in the garlic and let it simmer for a few more minutes.
Season with salt and red cayenne pepper.

Gumbo

Stir the shrimp into the smothered okra, then simmer, stirring often, for 5 minutes on medium-low heat until the shrimp is cooked.
Add chicken broth and water, and simmer on low heat for 20 minutes.
Pour small amounts of water if needed to adjust the thickness of the gumbo.
Taste to adjust seasoning and add kitchen bouquet as a browning agent if the gumbo is not brown enough.
Serve hot gumbo in a bowl ladled over cooked rice.

Notes

The more okra you cook with, the longer it takes to eliminate the slime.
Smother the okra ahead of time and refrigerate or freeze it to save time on gumbo prep.
Before adding them to the okra, pass your hand through the shrimp to ensure they are free of shells and black veins.
Be sure to use a small amount of kitchen bouquet; it only takes a dab to brown, and you don't want to use too much, or it will alter the gumbo flavor.
Season the gumbo with Cajun seasoning at the end of cooking.