I was in a restaurant in Louisiana where they served Seafood Gumbo and had Fried Okra served on the top ......!


Question: of the Gumbo. Do you have a recipe like that? If you do, will you share it with me? (We were just traveling through and I don't even remember where we were)


Answers: of the Gumbo. Do you have a recipe like that? If you do, will you share it with me? (We were just traveling through and I don't even remember where we were)

Seafood and Fried Okra Gumbo Recipe
3 1/2 quarts fish stock
2 ounces chopped garlic
5 bay leaves
5 sprigs fresh thyme
2 cups dark brown roux, recipe follows
1/2 cup file powder, dissolved in water
1/4 cup vegetable oil
1 large onion, diced
1/2 bunch celery, diced
2 green bell peppers, diced
2 Creole tomatoes, seeded and diced
3/4 pound crawfish tails
1 pound medium shrimp
3/4 pound backfin crabmeat
Salt and pepper
Cayenne pepper
Fried Okra, recipe follows
In a 2-gallon saucepot, combine fish stock, garlic, bay leaves, and thyme. Bring to a boil. Add roux and allow to thicken. Reduce heat and simmer slowly. Add dissolved file powder and simmer for 1 1/2 hours, skimming frequently.
In separate saucepot, heat oil over medium heat. Add onion, celery, peppers, and tomatoes, and saute until tender. Add seafood and cook for another 10 minutes, being cautious not to overcook. Add this mixture to the gumbo base and simmer for another 10 minutes. Add salt, pepper, and cayenne pepper, to taste.
Ladle into bowls and top each with 3 or 4 pieces of fried okra.
Roux:
1 cup margarine, melted
1 cup all-purpose flour
Preheat the oven to 400 degrees F.
Pour melted margarine into a baking pan, and mix in flour evenly. Bake for 45 minutes, stirring occasionally, until a dark brown color.
Fried Okra:
Vegetable oil, for frying
3 eggs
1 cup water
1 cup all-purpose flour, seasoned with salt and pepper
2 cups Cajun corn flour
2 cups okra, chopped
Fill a large, heavy pot halfway full with oil. Heat oil to 350 degrees F.
Mix eggs and water in a bowl. Put flour in a separate bowl. Put corn flour in a separate bowl. Dip okra in flour, then eggs, and then corn flour. Carefully add okra to oil and deep fry for 5 minutes. Remove to a paper towel-lined plate to drain.

nfd?

If you go to foodtv.com and pull up Emeril Lagasse's recipes you can find many gumbo recipes. He is known for his creole cooking. He has several restaurants in Louisiana. I am sure you will find something you love. Good luck!!

I like the recipe the recipe that fisnnea.. had ecept. the rouv should be made with shortening or oil not margarine and stirred constantly on the stove until a dark caramel color not put in the oven. Or you can cheat and get roux in a jar.
The file should not be mixed with water as it is used to thicken the gumbo and it is not added until the last few minutes of cooking or it will become stringy. I have never heard of cajun corn flour we use corn meal and just add garlic powder,onion powder, salt,black pepper and a LITTLE cayenne pepper.

fried okra is available through most food service distributors. it comes frozen breaded and ready to deep fry. some places bread their own. there are thousands of gumbo recipes. the ingredients include chicken shrimp sausage of some sort preferably andouile or hot polish then you need stock onions celery bell pepper tomatoes some use corn and rice. gumbo file for a spice as well as garlic black pepper oregano and cayenne pepper or cajun seasoning. the gumbo flie slightly thickens the stew. some people add okra to the gumbo and others top it with fried okra like you had. some people put in the surimi crab meat also. every recipe is different because each chef has a diffent taste profile. this is pretty much considered a cajun stew.





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