Remove the chicken and set aside.Īdd the onions, celery and peppers and cook, stirring until just wilted, 4 to 5 minutes. Add it to the pot and cook until well browned, 5 to 6 minutes. Season the chicken with 1/2 tablespoon Creole seasoning. Remove the sausage with a slotted spoon, and drain on a paper towel-lined plate. Add the sausage and cook until well browned, about 8 minutes. In a large, deep, heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Cook, stirring slowly and constantly for 15 to 20 minutes, to make a medium brown roux. In a medium, heavy-bottomed pot, over medium heat, combine 1/2 cup vegetable oil and the flour. Serve hot.ġ pound smoked sausage, such as andouille or kielbasa, cut into 1/2-inch-thick slicesĢ pounds boneless, skinless chicken thighs, cut into 1-inch piecesĤ tablespoons chopped fresh flat leaf parsley Sprinkle evenly over the top of the casserole.īake for 30 minutes, or until the crumbs are golden brown and the sauce is bubbling around the edges of the dish. Add bread crumbs and cornmeal, and toss until butter is absorbed. In a small bowl, melt remaining 1 tablespoon butter. Add the cheese, and stir until just melted and mixture begins to bubble, 2 to 3 minutes. In a small bowl, whisk milk, flour, baking powder, parsley and salt. Saute until vegetables are lightly browned, about 5 minutes. Add okra, red bell pepper, corn and jalapeno. Add onion, and saute until soft and translucent, 3 to 5 minutes. In a large skillet over medium-high heat, melt 1 tablespoon butter. Coat a 9-inch round ceramic or glass baking dish with cooking spray. Position a rack in the middle of the oven, and preheat to 350 degrees. And don't forget about pickled okra - a sour, salty and tangy concoction of okra, vinegar and pickling spices.Ģ 1/2 cups sliced fresh okra, cut into 1/2-inch piecesġ 1/2 cups corn kernels, preferably fresh from the cobġ jalapeno pepper, with seeds, finely dicedġ cup shredded sharp cheddar or smoked Gouda cheese It also works well in vegetable soups, meat stews and stir-fries, especially when paired with onions, red bell peppers and zucchini. Because okra gets along so well with corn, it makes a flavorful addition to succotash, corn chowder or creamy baked corn casseroles. Though there is much to love about fried okra and okra gumbo, there are many more delicious possibilities. Today gumbo refers primarily to the stew, which usually includes okra, as well as cooked meats or shellfish, and spicy Creole seasonings. The name "gumbo" is an African name for okra in fact, in New Orleans, the word "gumbo" used to refer to both the vegetable and the stew. Perhaps okra's most prominent role is in gumbo, the classic New Orleans Creole stew. To reduce its viscous quality, many home cooks add something acidic such as vinegar or tomatoes to the okra while it's cooking. Okra can be sauteed, boiled, roasted, baked, steamed and even grilled. Cooked okra tastes similar to green bell peppers, but earthier. Cut off tops and tails, and discard.Īlthough okra can be eaten raw in salads, most people prefer it cooked. When you're ready to cook the okra, rinse it well and pat dry. Place whole, unwashed okra in a plastic bag, or wrap in a paper towel, and store in the crisper drawer of the refrigerator for up to three days. Avoid okra that is bruised, darkened or limp. The okra should be firm and sport a soft, peach-like fuzz. Smaller pods are prized for their tenderness, while larger pods are often considered too fibrous. When selecting okra, look for brightly colored green pods that are 2 to 4 inches long. In many parts of the world it is known as "lady's fingers" because of its shape, which resembles a delicate, tapered finger. When the spring semester started, I was assigned a new lunch period and, thankfully, this one was okra-free. Had the okra gone bad? Was it just a string of saliva? I was too polite to ask, so for the next three months, I averted my eyes each time she ate it. It was like a string of melted green mozzarella suspended in midair. As she raised it to her mouth, a long, white, elastic piece of - there is no other word for it - slime stretched from the container to her lips. When I asked her what she was eating, she laughed good-naturedly and said, "Honey, you really are a Yankee, aren't ya? It's okra." A co-worker had a Tupperware container full of boiled white rice and a mound of some dingy green, soggy vegetable that I could not identify. The meeting took place one warm September afternoon in the teachers' lunchroom. Having grown up in Rhode Island, I had never even seen okra until I moved to North Carolina in my mid-20s. I have a wonderful relationship with okra, but it didn't start out that way. Get recipes for Fried Okra, Creamy Okra Casserole, Okra And Stewed Tomatoes, and Cajun Gumbo.
0 Comments
Leave a Reply. |