Okra Gumbo. 6 cups kosher pareve “chicken” broth, divided. ⅓ cup plus 3 tablespoons canola oil, divided. 1 yellow or red onion, diced. 1 small green bell pepper, diced.

Add okra to Dutch oven and simmer until tender, 15 minutes. Stir in chicken meat and season gumbo with salt, pepper, and Tabasco. Discard bay leaves, then ladle gumbo over rice.

Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan ...

My first foray into eating the plant involved a gumbo made very authentically; that is, with the okra allowed to stew long enough to release the glutinous substance which gumbo aficionados so adore.

There is only one way to make gumbo, Aleta Rivarde-Schexnayder told her daughters when she first taught them to cook. And that's to follow the recipe passed down from her Creole grandmother.Gumbo ...

Love it or leave it, the pods are something to celebrate. Ingredients in a gumbo can be soft-shell crab, crab claws, crawfish, mussels, fresh tomatoes and -- a must -- okra.

Okra thrives in the heat - both in the garden and in the kitchen. As the merciless summer sun beats down, okra plants produce pod after pod, giving home cooks pounds of produce to prepare or preserve.

17 Ways to Fall in Love with Okra. From sumptuous Creole gumbo and tempura-fried pods to crispy salads and puckery pickles, these okra recipes have you covered.

8 garlic cloves, chopped. 1/2 teaspoon cayenne pepper. 1/2 cup dry white wine. 1/4 cup fresh thyme leaves. 3 bay leaves. 1 28-ounce can of diced tomatoes with juice ...