OK, so I didn’t actually cook with Paula, but I felt like she was with me in spirit.
This was my first time cooking gumbo, my first time making a roux and my first time cooking with okra.
The other day I read an article about how amazing okra is for you.
Okra is a “power house of valuable nutrients.”
It contains no fat or cholesterol, rich amounts of soluble fiber, which promotes healthy cholesterol levels, and insoluble fiber, which promotes a healthy digestive tract, lowering your risk for colorectal cancer. Okra is also high in folic acid and vitamin B-6, which plays an important role in your metabolism and physical development, vitamin A, which promotes healthy tissues and eyes, and vitamin C, which supports strong immune system function. Okra also contains essential minerals, including potassium, magnesium and iron.
One half-cup of okra contains 25 calories, 2 g of fiber and 1.52 g of protein.
Read more here
I’ll be honest, although I don’t dislike okra, I really don’t know what to do with it.
I made it my December goal to eat more okra.
I know, it may seem like a weird goal…
But, we have tons of fresh okra here in Trinidad and it’s really, really good for you!
I do know one thing okra goes in – GUMBO.
I know making gumbo is a labor of love, but if you take your time, the finished product is amazing.
I thought if I was going to do this, I should use Miss Paula’s recipe as a guide.
I made some substitutions and several times throughout thought, this doesn’t look rt…
OMG. Plan on licking the bowl, seriously.
This is quite possibly, one of the best things I have ever made!
- 1 small, boneless skinless chicken breast, cut into pieces
- Salt and pepper
- ¼ cup olive oil
- 1 package Johnsonville chipotle chicken sausages, cut into ¼-inch slices
- ½ cup whole wheat flour
- 3 Tbsp butter
- 1 large onion, chopped
- 1 medium zucchini, diced
- 8 cloves garlic minced
- 1 red bell pepper, seeded and chopped
- 3 stalks celery chopped
- ¼ cup Worcestershire sauce
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 1½ cups fresh sliced okra
- Season the chicken with salt and pepper.
- Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
- Cook the chicken until browned on both sides and remove.
- Add the sausage and cook until browned, then remove.
- Sprinkle the flour over the oil, add 2 Tbsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Take pot off burner and let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 1 Tbsp butter.
- Add the onion, garlic, zucchini, pepper and celery and cook for 10 minutes.
- Add Worcestershire sauce, salt and pepper, to taste. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups hot water and bouillon cubes, whisking constantly.
- Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
Just follow the recipe and I guarantee success!
I made some rice as well to put in the bottom of the bowl when serving.
DO YOU EAT OKRA?
If so, I need some news ways to eat/cook it.