I am making a shrimp and sausage gumbo. The recipe calls for .5 pound okra. In researching gumbos - I have come across the following tips for working with okra.
1. Saute separately before adding to gumbo
2. Brown in the oven on a sheet tray with a little oil - add to gumbo.
3. Add to Roux with Trinity and cook til all the strings disappear - then add liquid.
Are any of these worth doing?
Do you have any tips for working with Okra.
I assume mine will be frozen - I don't know if my store will have fresh - Will this make a difference?
Updated 1 year ago | 5
Updated 2 years ago | 2
Updated 1 year ago | 18
Updated 8 months ago | 10
Updated 2 years ago | 4