Gumbo/fresh okra question

[QSis]

I'm in the midst of making Paul Deen's gumbo for tonight. Recipes : Gumbo : Food Network

She uses frozen sliced okra but I have fresh sliced.

Do you think I should add the raw okra to the gumbo, or should I sautee the slime out of it first?

I kinda thought that I should add it raw, so that the slime would act as a thickener.

Lee

[BreezyCooking]

I always add it raw. Any "slime" will dissipate into a natural thickener for the gumbo as it cooks.

[Uncle Bob]

If you are trying to duplicate the Dean recipe I would put it in "as is"

Then again if "slimy" bothers you...add just a wee bit of oil to a skillet..over medium heat stir the okra until it not longer slimy. This will be obvious as you stir... you will see the "strings" as you move the okra around. When you no longer see the "strings" the slimyness is all but gone. Add to the gumbo at this point. It may brown a bit here and there...but that is ok.

Depending on the gumbo..I use both methods...or sometimes no okra at all!

Hope this helps...Enjoy your gumbo and watching the Bears "take care of bidness"

[BreezyCooking]

If you do decide to saute it first, don't add it to your gumbo until the last few minutes - otherwise you'll just have okra mush (one of the reasons a lot of people don't like okra - lol!!).

[Shunka]

I agree with Breezy and Uncle Bob!! Of course if your family does like the okra kind of cooked away, add it a bit sooner. My grandsons like to go after the seeds!!!

[VeraBlue]

just add it as you slice it. Slime is good.

[expatgirl]

Are you sure you want to add okra? Have you tried it and do you like it?- ---If so then add it by all means but it's not necessary if so.

[sattie]

One little trick I learned to eliminate the slime (if that is what you are worried about) is to bake the sliced okra for about 5 to 8 minutes at 350. It dries it out a bit so you can add to your gumbo. I tried it and it worked great. Plus they are kinda tasty done that way.

[QSis]

Thanks for the help, everyone!

I added it raw, and it simmered for another hour and was excellent.

I've always made smothered okra, tomatoes and onions (one of Emeril's books) and sauteed the okra, stirring until the slime went away.

In this dish, the long cooking must have dealt with the slime just fine.

Sattie, I like the baking idea a lot! Thanks!

Lee

[sattie]

Quote:

Originally Posted by QSis Sattie, I like the baking idea a lot! Thanks! Lee

No problem, it was probably Emril or something like that that I got the idea from anyway!!!