jukngene

^ Thanks, Deb! Just got back from buying the okra and the Andouille sausage, the only ingredients not in our pantry.
Can't wait to try it!

robb

That sounds good.

buckeyesue

MsPerky, your chicken/sausage gumbo sounds really good, except for the okra.

But, if you leave the okra out, then it wouldn't be gumbo, is that right?

(I've never seen okra in a can...but then I've never looked for it since I don't like to eat okra. I guess I don't like okra mainly because of the texture.)

MsPerky

As a rule, I use the crockpot on LOW, although sometimes I combine LOW and HIGH if I want to speed things up a bit.

MsPerky

Yeah, okra is pretty much a main ingredient.

MsPerky

Making my famous NC coleslaw for dinner tonight. Haven't had it in awhile. With pork cutlets and baked sweet potatoes. Staying away somewhat from white potatoes these days.

jukngene

Decided to play chef with this dish. I had never made a roux before, and will probably never again, as I set off the fire alarm when I cooked it a little too much. Bea showed me the proper way, and the gumbo is now happily simmering in the crock-pot.

Sue, you should try fried okra if you want to learn to like it! A true Southern treat.

MsPerky

Yes, that is why you have to watch it and keep stirring. Anything with oil needs attention.

buckeyesue

Gene, I have had okra tempura, is that what would be like fried okra?

I didn't make the okra tempura myself, but I actually did like it. I guess I like it if I can get past the usual slimy texture.

jukngene

Nope...more like Paula Deen's recipe: http://www.foodnetwork.com/recipes/p...ra-recipe.html