Something had me craving some gumbo the other day. What, not sure. I flipped through the great reference I have, The Little Gumbo Book by Gwen McKee and found the recipe I was looking for. It’s a Seafood Oven Okra Gumbo that uses a Dry Roux. The reason I love it is that you can throw it in the oven for a couple hours AND the (dry) roux it uses has no butter or oil. It’s just flour.
So, here we go —
Skillet Dry Roux
Place 1-2 cups flour in an iron skillet on medium heat and stir constantly with a wooden spoon until the flour is the color of the outside of pecans (about 15 minutes). Cool and store in a jar. To use: Mix equal parts of dry roux with water or oil.
Oven Okra (this makes a lot, also none of my quantities really matched in proportion to the recipe)
3 pounds okra, sliced (ok, I grabbed one bag of the frozen stuff)
3 onions, chopped (I used one big one)
3 ribs celery, chopped (I used several ribs, why not, it’s veggies!)
3 cloves garlic, minced (only 3?, yeah right)
1 (28-ounce) can tomatoes, chopped
1 (6-ounce) can tomato paste
1 teaspoon K’s Cajun seasoning **see recipe below–note I sort of threw in a bit of each of those ingredients (or S&P)
Combine all ingredients in large heavy pot.
Cover and cook 2 hours in 300-degree oven, stirring twice during cooking. Uncover and cook another 20 minutes. *I didn’t feel like it needed to cook that long.
Makes enough for 2 pots of gumbo. This can be halved or doubled; freeze portions for later quick-fixin gumbo!
3-4 cups Oven Okra (I’ve always just taken all that I had)
2 quarts water
1/2 cup Dry Roux
2 pounds peeled uncooked shrimp
8-10 crabs, cleaned, halved or 1 (6-ounce) can crab meat (this time I used scallops)
1 1/2 tsp K’s Cajun Seasoning or S&P
Mix roux in 1/2 cold water. Stir into Oven Okra. Add remaining water. Bring to a boil, then add seafood; season. Cook 30 minutes. Served over hot rice. Serves 8-10.
NOTE: Add chicken stock or most any poultry, seafood or meat to Oven Okra to create your own special gumbo concoction.
It was just what I was looking for. So good, lots of flavors. Be warned…don’t taste it right from the pot or you can easily burn your tongue. And, be ready for lots of leftovers. This would be great to serve at a Super Bowl party. Enjoy!
K’s Cajun Seasoning
1 (26-oz box) salt
3 tbsp black pepper
2 tbsp garlic powder
1 tsp onion powder
1 tsp nutmeg
2 tbsp Accent (optional ) — what is this?
2 tbsp dried parsley flakes
4 tbsp red pepper (cayenne)
2 tbsp chili powder
Mix all in large bowl and store for daily use.