Making Gumbo with Paula Deen

 

DSC_1189

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

okra

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…

The result?
OMG. Plan on licking the bowl, seriously.
This is quite possibly, one of the best things I have ever made!

Turkey Sausage Gumbo
 
Ingredients
  • 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
Instructions
  1. Season the chicken with salt and pepper.
  2. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
  3. Cook the chicken until browned on both sides and remove.
  4. Add the sausage and cook until browned, then remove.
  5. 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.
  6. Return the Dutch oven to low heat and melt the remaining 1 Tbsp butter.
  7. Add the onion, garlic, zucchini, pepper and celery and cook for 10 minutes.
  8. Add Worcestershire sauce, salt and pepper, to taste. Cook, while stirring frequently, for 10 minutes.
  9. Add 4 cups hot water and bouillon cubes, whisking constantly.
  10. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
  11. Add tomatoes and okra. Cover and simmer for 1 hour.

DSC_1159

DSC_1161

DSC_1163

DSC_1166

DSC_1167

DSC_1169

DSC_1187

Just follow the recipe and I guarantee success!
I made some rice as well to put in the bottom of the bowl when serving.
So GOOD.

DO YOU EAT OKRA?

If so, I need some news ways to eat/cook it.

p.s. –> Are you on Instagram?  This parody is HILARIOUS – Watch it here..

Comments

  1. That sounds delish! I’ve only ever had okra fried – and really, is anything bad when it’s been battered and fried? LOL

    I’m going to need to try this recipe – for some reason I thought gumbo always had shrimp, which I love and my family hates, so I’ve never tried to make it. This sounds really good and even a little bit healthy with the chicken and chicken sausage.
    Bari recently posted..Weigh-In Wednedsay: FRAK!My Profile

  2. I hadn’t ever tried okra until this past summer when I tried a vegetarian stew either okra & it was amazing. I keep meaning to try to recreate it but I always forget. Might have to visit the restaurant again to get “‘re-inspired”!
    Trisha recently posted..Delayed Gratitude & 29My Profile

  3. I love okra! I also love gumbo but living in South Louisiana I’m partial to seafood gumbo – oysters, shrimp & crab! YUM!! Yours looks delish too!
    Traci recently posted..Counting down!My Profile

  4. hi – long time reader, never commented tho! just wanted to say that i really enjoy your blog & thanks for all the pics of Trinidad, makes me miss my friends in the BVI & your life in general, it’s always fun to keep up with you through here. Anyways…l really enjoy okra – in soups, stews, and even stir fry’s.