Without knowing him, you don’t know what a high degree of recommendation this is. My Indian boyfriend is a notoriously picky eater and he loaded his plate three times and ate himself into a food coma on this. Otherwise it was incredibly easy to throw together. Super easy, but the various ingredients need tune to cook down, so save yourself a solid hour. If you add a teaspoon of white vinegar, the okra won’t be slimy.ĭoes this use spaghetti sauce or tomato puree for the tomato sauce. I ad to use frozen okra, but it still turned out very good.Īny idea what I could substitute for the okra? This gave them a better texture than cooking them in with the trinity. My only changes were to sauté the shrimp and andouille separately first then removed them and added them back in at the recommended times. My wife proclaimed this recipe to be company worthy. Just here to cringe at Orlando becky feeling the need to mention her bf's ethnicity I don’t think you can go wrong with this recipe. Once sizzling hot, add the onions, bell peppers, and celery. Followed recipe except used tomato soup and 1/4 water in place of tomato sauce. 1 tbsp gumbo file okra optional 2 Bay Leaves 1 tbsp chicken bouillon powder ½ cup fresh Parsley salt and pepper to taste 6 cups stock Instructions Chop the vegetables: Place the celery, onion, green bell pepper, and garlic into the bowl of a food processor, and pulse until the vegetables are finely chopped. Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 50 minutes. In a large cast-iron pot over medium heat, add cup of canola oil. Gumbo makes his own authentic dark roux and adds freshly chopped vegetables, okra, and generous amounts of. Made this last night because I had some frozen okra to use up. Perhaps the most popular of all Louisiana dishes, Dr. Also needed to brown sliced sausage separately. For any questions about the COVID-19 outbreak, please visit fantastically good !!!! we have made it several times and find that it is better and better each time !!!ĭidn’t think this tasted that great. Feel free to use fresh okra when it's in season, but for this recipe, we incorporated frozen cut okra for a thicker consistency. This simple and easy-to-make recipe will have you making gumbo like a pro, as it comes together in just an hour and a half. To receive updates on Richard’s Cajun Foods operations, please contact us at (800) 826-8346 or follow us on Facebook and Instagram. A seafood gumbo is thickened with okra and packed with shrimp to make a low-country classic stew. Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making. Our products are still available at Cajun Grocer, please visit 's-cajun-foods to order any Richard’s Cajun Foods.Plexi-glass has also been installed where applicable for additional protection. Reduce to a simmer and cook for 30 minutes. Add salt, cayenne, bay leaves, thyme and water. Saute on medium low heat until vegetables are softened. Our plant employees maintain a safe distance from each other inside and outside of production areas while using personal protective equipment (PPE). Stir-fry for about 10 minutes until most of the slime is gone.The entire third-shift operation is dedicated to cleaning and sanitizing equipment and operating facility to help ensure the safety of all plant employees.Spoon away any excess grease that may accumulate on the top. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Okra is a vegetable that folks either love or hate. Once the gumbo has simmered, add the cooked sausage and shredded chicken. Operations will maintain normal production schedules to keep up with customer demand. Let's make a delicious shrimp gumbo filled with nutritious okra.We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following: It is through their hard work that we can continue our manufacturing operations, making the highest quality handcrafted boudin, sausage, and frozen entrees. This is a time when community is more important than ever, and we feel grateful for the dedication of our 82 plant employees that are helping to feed our community in this time of need. OUR COMMITMENT TO SAFETY, QUALITY AND COMMUNITY DURING THE COVID-19 OUTBREAK.
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