Salt, to taste. Cayenne, to taste. Preheat oven to 350 degrees. Place onions, bell pepper, celery and olive oil in cast iron skillet. Toss to coat and cook over medium-high heat until soft and ...

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.

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) Okra Gumbo Gombo Fevi 1 Chicken 1 Onion 6 Large Fresh Tomatoes 2 Pints of Okra ...

Cook the Okra: In a skillet, sauté okra over medium heat for 10-15 minutes until it loses its sliminess. Add to the roux and ...

A Simpler Way to Fry Your Okra. Traditional Southern fried okra usually involves battering it in beaten egg and cornmeal (or ...

In the meantime, in a 12-inch, high-sided skillet over medium high heat, cook down the bacon pieces until they wilt and render out their pan drippings and become crunchy and crusty.

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.

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 ...

In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.

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 ...