Vegan Gumbo Recipe With Okra And Lentils | Gluten-Free - Elavegan (2024)

FAQs

Do I need to cook okra before adding to gumbo? ›

"You should add your okra towards the end of cooking, allowing it to steep and the okra slime to develop in the finished product," says Dickensauge. Mix in your okra about 30 minutes before the gumbo is finished.

The other two methods of thickening gumbo stock are using filé (dried sassafras leaves) or simply letting okra and the vegetable trifecta of onions, bell pepper, and celery cook down.

Why Okra in Gumbo? Okra is an ingredient commonly used in gumbo as a thickener due to it's mucilaginous quality, or "sliminess". This thick mucilage spreads out into the gumbo, which thickens it without imparting any sort of slimy quality.

Although the taste and texture of okra is unique, some folks think its mild flavor resembles that of green beans or eggplant. Those two vegetables may be substituted for okra in many soups and stews. However, without okra's natural thickening properties, cornstarch or flour may also have to be added.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

Beware of Overcooking

Overcooking okra can intensify the sliminess. To prevent this, make sure to cook your gumbo for the appropriate amount of time. Simmer the gumbo until all the flavors meld together and the okra is cooked through but still retains a slight crunch.

Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

Yes, you could increase the quantity of roux even more to thicken the gumbo further, but the toasted flavor and fat can really start to weigh the gumbo down if you get too roux-heavy. So you still need a way to push the liquid in the gumbo to a more spoon-coating texture. Enter okra and filé powder.

For the most flavor, use stock or broth in your gumbo instead of water. Whether you use chicken or vegetable stock, homemade or boxed, the stock will give your gumbo more depth and complexity.

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

Do you simmer gumbo covered or uncovered? ›

Turn down the heat, cover and simmer for an hour and a half.

Consider the word “gumbo” which comes from the West African word “ki ngombo” for “o*kra”. West Africans used okra as a thickener in their version of the dish.

Creole Okra Gumbo: Whip up a rich and flavorful gumbo by combining canned okra with tomatoes, bell peppers, onions, and a blend of aromatic spices.

Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

Okra is an excellent thickener. Even if you try to “cook the slime out” before adding it to the gumbo, it doesn't matter. Adding it raw is just the same. The “slime” will “cook out” after being added to the gumbo.

Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with the remaining salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft.

It depends on the size of the okra and whether you cut it up. Generally, you should cook it until it's tender. You can drink the water, but it probably won't taste very good.