CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
SHRIMP GUMBO WITH OKRA
I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!
Provided by XoJoMo
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h10m
Yield 10
Number Of Ingredients 11
Steps:
- Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
- Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
- Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
- Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g
KARDEA'S OKRA SOUP WITH SHRIMP
Okra soup is a traditional tomato-based soup that originated in West Africa. While you can add any protein to this dish, I like using shrimp when it's in season in the Lowcountry because it pairs really well with the okra.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 10 servings
Number Of Ingredients 21
Steps:
- For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
- For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
- While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
- Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
SHRIMP AND OKRA GUMBO
I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Provided by Tara
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
- Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
EASY OKRA & BEEF GUMBO
Given to me by a friend, altered slightly by adding cajun seasoning & Ro-tel tomatoes. Serve over rice.
Provided by dee2jones
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.
Nutrition Facts : Calories 77.3, Fat 0.4, SaturatedFat 0.1, Sodium 345.4, Carbohydrate 18.2, Fiber 4.2, Sugar 4, Protein 3.3
TRADITIONAL CHICKEN GUMBO WITH OKRA
I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways.
Provided by PhoenixReborn
Categories Gumbo
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Prior to heating pot, chop all vegetables.
- To make the roux: Heat a large heavy bottomed stock pot over a medium high flame.
- Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over.
- Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes.
- Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water.
- Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences.
- Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water.
- Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist.
- Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool.
- Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes.
- After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot.
- Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend.
- Serve over cooked white rice- Uncle Ben's is most authentic.
- Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 4.3, Cholesterol 156.9, Sodium 1549.2, Carbohydrate 17.1, Fiber 3, Sugar 5.4, Protein 46.2
More about "easy gumbo okra soup recipes"
OKRA GUMBO RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (28)Author Toni Tipton-MartinServings 6Estimated Reading Time 7 mins
- Preheat oven to 375°. Combine paprika, salt, black pepper, and cayenne pepper in a small bowl. Season short ribs with 1½ tsp. spice mixture. Place in a shallow baking pan and roast until browned and fat has rendered, about 45 minutes.
- Transfer bones to a large Dutch oven or heavy pot. Discard fat. Add stew meat, bay leaves, and 2 qt. water. Bring to a boil, then reduce heat to low, cover, and simmer 2 hours (the broth develops stronger flavor the longer you let it simmer). Using tongs, remove bones. When cool enough to handle, trim any meat from bones and return meat to pot. Discard fat and bones.
- Heat bacon fat in a large skillet over medium-high. Add okra and cook, stirring occasionally, until lightly browned, 7–10 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until well softened, 10 minutes. Add tomatoes, garlic, chile pepper, thyme, and remaining spice mixture and cook 5 minutes more.
- Add okra mixture to Dutch oven and simmer, adding crab and/or shrimp during the last 5 minutes of cooking time (if using), until okra is tender and flavors have melded, 20–30 minutes. Discard bay leaves. Taste to adjust seasonings. Serve with rice alongside.
EASY CHICKEN AND OKRA GUMBO RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 45 mins
- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
- Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. 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. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
SHRIMP AND OKRA GUMBO RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (13)Total Time 1 hr 30 mins
- Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
- Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH …
From spendwithpennies.com
EASY VEGETABLE GUMBO | LOVE & ZEST
From loveandzest.com
NEW ORLEANS GUMBO | THE RECIPE CRITIC
From therecipecritic.com
SNOOKUMS’S OKRA SOUP RECIPE FROM KARDEA BROWN | KITCHN
From thekitchn.com
SHRIMP AND OKRA GUMBO RECIPE | MYRECIPES
From myrecipes.com
EASY GUMBO (OKRA SOUP) | ALLRECIPES
From allrecipes.com
SHRIMP AND OKRA GUMBO RECIPE - TASTINGTABLE.COM
From tastingtable.com
CHICKEN, SAUSAGE, AND OKRA GUMBO - PAULA DEEN
From pauladeen.com
CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
KETO GUMBO RECIPE | WHOLESOME YUM
From wholesomeyum.com
HOW TO CUT OKRA
From eatingwell.com
RECIPE: EASY GUMBO (OKRA SOUP) - BERSAMAWISATA
From bersamawisata.com
You'll also love