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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.
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.
Add vegetable stock, stir, then add Cajun spice, stirring well. Cover pan and bring to a boil; reduce heat to low. Cook 15 to 20 minutes, or until liquid is completely absorbed.
Gumbo is cooked for a minimum of three hours, and often simmers all day. Meat (but not seafood) is often browned beforehand and removed from the heat. Okra and roux are cooked before other vegetables and seafood. According to Nobles, "proper seasoning of gumbo is essential, and in Louisiana adding just the right zing is considered an art". [39]
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The post How to Cook Okra Like a True Southerner appeared first on Taste of Home. Whether for its subtle, delectable flavor or its many health benefits, knowing how to cook okra just right is a ...
[1] She uses gumbo as an example here and references the cities of Charleston and New Orleans. She discusses different ways to make roux and then the way to add okra to gumbo, yet says that her own immediate family does not like okra.
Okra is one of three thickeners that may be used in gumbo soup from Louisiana. [27] Fried okra is a dish from the Cuisine of the Southern United States . In Cuba and Puerto Rico , the vegetable is referred to as quimbombó , and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo.
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