Recipe by Bogey'sMom
Great alone with some corn bread or served over rice. Throw in some peeled shrimp or other shellfish for a heavier meal.
Top Review by yaya81
This is a pretty good Okra recipe.I'm white and I crave Okra and gumbo The sliminess of okra becomes a thickener and this tastes pretty good without pretreating your okra with vinegar. I'm american in australia and I'm eating a slice of Nawlins abroad on boxing day. Of course I don't have any file which is sad.. Had to make my own Old Bay Seasoning from scratch which I need to cooking fish over here. I hope someone will rectify this and import Old Bay Seasoning and file into Australia. David Jones in their food hall in Sydney didn't stock these essential American ingredients which are more essential to life than Coke which you find all over Australia.
However this is not a true creole dish in that it does not have a roux which is basic for all creole food. I didn't have flour on hand to make a roux. for those of you seeking a more authentic dish try this recipehttp://www.seabrite.com/jeffs_great_american_eats/gumbo.htm.
This looks to me closer to what i've had as gumbo when I visited New Orleans pre Katrina. For those of you abroad New Orleans was famous for its jazz and its food and I only hope and pray that they recover post Katrina.
- 2 (16 ounce) cans corn
- 2 (16 ounce) cans stewed tomatoes
- 1 (16 ounce) can tomato sauce
- 1 lb frozen cut okra
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon sugar
- salt and pepper