#SUBSTITUTE FOR OKRA PLUS#

If your pantry is not stocked with gumbo filé powder, then grab a bottle. The result is a rich, thickened broth with hearty chunks of ingredients. I add the shredded chicken in the last 15 minutes of cooking, so it’s doesn’t dry out. This duration lets the flavors meld together, and some of the moisture evaporate. Chef’s choice! It takes about 45 minutes to simmer. I prefer my gumbo with pieces of tomato, but some would rather omit it based on their taste preference. You can even adjust the heat with more cayenne pepper or hot sauce. If you can’t find it at your local store, kielbasa or any other type of spicy sausage will work. I use cooked sausage and slice them into thick pieces to add to the pot. The seasonings may include salt, garlic, onion, spicy red pepper, black and white pepper, paprika for color, and celery powder, depending on the brand. It’s a smoky pork sausage mixed with cajun seasonings. Sausage selectionĪndouille is the best choice to compliment the gumbo. The andouille sausage is also hot and will infuse the capsaicin and flavor into the dish. For a vinegary spice, add hot sauce like Crystal. You can add a lower amount, about ¼ teaspoon to start, and increase to taste for more mild heat. To make the gumbo spicy and smoky, add cayenne pepper. It’s not a creole dish without spice! I use dried herbs like thyme, basil, and bay leaf because they are more concentrated in flavor than fresh. Depending on the regional style, it uses different thickening agents to add a rich texture, like roux and filé powder.

#SUBSTITUTE FOR OKRA PLUS#

Gumbo is flavored with the holy trinity of vegetables like onions, bell pepper, and celery, plus hot cayenne pepper, various meat, and seafood. The preparation highlights the combination of African and European cooking techniques and flavors. Is it a soup or a stew? It’s something more in between, dare I say, “stoup.” It’s a staple Creole dish originating from Louisiana. Now, in the kitchen, turn on some New Orleans Jazz and “let the good times roll” ( laissez les bon temps rouler). This recipe makes a big pot of gumbo to share, or you’ll have plenty of leftovers. However, I’ll share quicker options if you’re short on time. This recipe is a great way to learn classic kitchen techniques, from homemade chicken broth to a traditional roux for thickening. I always order gumbo everywhere I go, as each place has their own unique twist.

I’ve enjoyed eating at iconic restaurants like Commander’s Palace and Brennan’s to smaller establishments off the beaten path. New Orleans is a melting pot of extravagant culture, abundant energy, live music, and Creole cuisine. The difference between gumbo and jambalaya.

Substitute for okra