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mom's recipe from Louisianna

Servings: 9

Servings: 9
Ingredients
  • ½ cup pork lard (preferred, chicken fat or vegetable oil) 2½ pounds okra, quartered lengthwise and sliced (8 1 /2 cups, in all)
  • 1 1 /2 teaspoons white pepper, in all    {Mom uses ½ of all pepper}
  • 1½ teaspoons ground red pepper (preferably cayenne), in all
  • 1 teaspoon black pepper
  • 2 cups finely chopped onions
  • 10 cups (2 quarts plus 2 cups, in all) Basic Seafood stock (or chicken stock, Better than Bouillon)
  • 2 cups peeled and chopped tomatoes 2
  • teaspoons salt
  • 1 teaspoon minced garlic
  • 3 /4 teaspoon onion powder .
  • ½ teaspoon dried thyme leaves
  • 1 /4 pound (1 stick) unsalted butter
  •  
  • 1 pound andouille smoked sausage (preferred) or Kilbasa  cut into 1 /4-inch slices
  • 1 pound peeled medium shrimp
  • 1 /2 cup finely chopped green onions {optional}
  • 2 ¼ cups cooked rice
Steps
  1. In a 5 1 /2-quart saucepan or large Dutch oven (preferably cast iron),
  2. melt the fat over high heat until it begins to smoke, about 3 minutes.
  3. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasion-
  4. ally.
  5. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper
  6. and the blackpepper; stir well. Continue cooking until well browned,
  7. about 10 minutes, stirring frequently.
  8. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add
  9. 1 cup of the stock; cook 5 minutes, stirring occasionally and scraping
  10. pan bottom well.
  11. Stir in the tomatoes and cook about 8 minutes, stir-
  12. ring and scraping frequently.
  13. Add another 2 cups stock; cook for 5
  14. minutes, stirring occasionally.
  15. Stir in the remaining 1 /2 teaspoon white pepper, ½ teaspoon red pepper and the salt, garlic, onion powder and thyme.
  16. Add the butter and continue cooking over high heat, stirring
  17. until butter is melted and scraping the pan bottom well.
  18. Add the remaining 7 cups stock, stirring well. Bring to a boil, stir-
  19. ring occasionally.
  20. Add the andouille and return to a boil; reduce heat
  21. and simmer about 45 minutes or more, stirring occasionally.
  22. Add the remaining 2½ cups okra; simmer 10 minutes.
  23. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat.
  24. Skim any oil from the surface and serve immediately.
Notes
  • * If freezing, do not add shrimp - add them when preparing to serve and let them turn pink in the mixture, then serve.
 

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