okra

Pumpkin rice

pumpkin

g coconut cream

allspice berries

spring onions

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

garlic

onion

olive oil

cherry tomatoes

x butter beans

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)

Kosher salt

Cajun-style andouille sausage

all-purpose flour (4 1/2 ounces; 130 grams)

onions

green bell peppers

celery

garlic, minced

cayenne pepper

black pepper

chicken broth

bay leaves

thyme

filé powder,

rice,

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.

Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.

Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 

Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.

Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

My New Orleans by John Besh includes no fewer than five recipes for gumbo, which isn't really all that shocking considering gumbo is the epitome of Louisiana cooking. This Chicken and Smoked Sausage Gumbo starts with a roux made up of equal parts fat and flour that gets slowly cooked until the mix changes from a light tan to a deep, rich brown.

Chicken and Smoked Sausage Gumbo Recipe | Cook the Book

rendered chicken fat or canola oil

flour

onions,

chicken,

Basic Creole Spices (recipe follows)

spicy smoked sausage, sliced ½ inch thick

celery,

green bell peppers,

tomato,

garlic,

chicken stock

andouille sausage, chopped

Worcestershire

Salt

Filé powder

Tabasco

White rice

celery salt

sweet paprika

coarse sea salt

garlic powder

onion powder

allspice

Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.

Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store. 

There are as many versions of jambalaya as there are cooks.  In my house, the essential ingredients are green peppers, celery, onion, okra, rice, tomato and some sort of pork; but feel free to experiment and create your own list of essentials.  If fresh okra is not in season use frozen cut okra, but be sure to use a brand you trust—some frozen okra can be distastefully fibrous. As always, homemade stock is best, but a grocery store version always works in a pinch.  Coleslaw is a great side with this dinner, as is cold beer.

Sunday Supper: Jambalaya Recipe

sausage (andouille,

onion, finely chopped

green pepper, finely chopped

white rice

(14.5 ounce) diced tomatoes

paprika

salt

okra, cut into 1 inch pieces

shrimp

Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon.  Once sausage is browned and cooked through, about 5 minutes, remove and set aside.  Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes.  Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra.  Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes.  Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink. 

They're crunchy, not slimy! Lightly spicy homemade pickled okra, with cider vinegar, lemon, garlic, and spices. Easy to make.

Pickled Okra

okra (3 1/2 to 4 inches long)

garlic cloves, peeled

lemon

cider vinegar (5% acidity)

water

Tbsp kosher salt

Tbsp sugar

Tbsp mustard seeds

coriander seeds

red pepper flakes

fennel seeds

celery seeds

black peppercorns

"Love this so easy and so well presented"

"I am looking for an okra recipe to can for frying. I have heard of canning okra with vinegar and water. But, the ones I've read were not safe cause they were water bathed instead of pressure canning. Would this recipe be safe for using the water bath method if I didn't add the lemon, garlic and spices?  The ph of the liquid is very important when using the water bath method. What I don't know is if the lemon slice is just for taste or does it add to the acidity? Any guidance will be greatly appreciate!"

Prepare for canning by sterilizing jars and lids: Put a steamer rack at the bottom of a large (16 quart) pot, and place the jars on the rack.
Fill the pot with water to the rim of the jars. (Note if you don't have a level steamer rack you can put a clean dish towel at the bottom of the pot, you just don't want the jars touching the bottom of the pot or they may break from the heat.) Bring to a rolling boil and boil for 10 minutes.
To sterilize the lids, place lids in a large bowl and pour boiling water over them.

Boil vinegar, water, salt, and sugar: Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm.

Prep okra: While the water is heating in step one, prepare the okra and the spices. Rinse the okra and trim the stem ends to 1/4-inch.

Place all pickling spices in a small bowl and stir to combine.

Put lemon slices, spices, garlic in hot jars: Lay out a clean towel on your counter. Use canning tongs to remove the jars from the boiling water, emptying the water from the jars.
Place the hot, sterilized jars on the towel on your counter. Placing the hot jars on a towel will help prevent them from getting shocked by a cold counter surface and potentially cracking.
Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon.

Pack okra in the jars: Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.

Pour vinegar mixture over the okra: Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles.

Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid.
If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.

Wipe rims, screw lids on jars: Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.

Boil the okra filled jars: Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.
Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.)

Let jars cool: As the jars cool, you should hear a popping sound as the vacuum created by the cooling air in the jars pulls the lid down and seals the jars. A properly sealed jar can last in a cool closet out of direct sun for about a year.
If any jars do not seal, store them chilled in the refrigerator. Opened jars should last one to two months in the refrigerator.
Let sit 24 hours before eating.

"Way too much apple cider vinegar IMO.  I pickled 6 jars and am a little sad now because I used so many okra on this recipe without trying it first.  Maybe there is a way to tone down the vinegar for future recipes but I will most likely just try another recipe.   This is not the regular\/what you would expect recipe."

"I don’t eat pickled okra, but my wife and kids do.  I made this last year for the first time.  My wife said it was the best okra she ever had. I gave jars to other family in the family and they all liked them. \r\n\r\nLater in summer I stopped by a farmers market while in Charleston, SC. I grabbed a bag of okra, but because we were on a trip I wasn’t able to pickle the okra until a week later. This batch although flavorful, turned out slimy.   \r\n\r\nBottom line, use fresh okra.  I recommend This recipe"

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Shrimp and Okra With Sausage

Tbsp. extra-virgin olive oil, divided

onion,

green bell pepper, seeds and ribs removed, finely chopped

celery stalks, chopped

garlic cloves, finely chopped

okra, okra

lb. smoked pork sausage (such as andouille

tomato sauce

Cayenne pepper

Seasoned pepper

lb. large shrimp, peeled, deveined

rice

Seasoned pepper or Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes. If you can’t find either, you can roughly substitute with a pinch each of onion powder, garlic powder, cayenne pepper, kosher salt, and freshly ground black pepper. This recipe from lawyer, policy advocate, and writer Maya Harris is inspired by her family friend Regina Shelton. Read her essay about the treasured dish here.

Bon Appétit

Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8–10 minutes.

Add okra and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.

Add tomato sauce and a pinch or more of cayenne to pot; season with seasoned pepper. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.

Serve shrimp with rice and/or cornbread and Tabasco alongside.

Bhindi bhaji

tbsp sunflower or vegetable oil

onion, chopped

½ tsp ground cumin

½ tsp ground coriander

½ tsp chilli powder

¼ tsp ground turmeric

150 grams/5¼ oz tomatoes, chopped

450 grams/16 ounces okra, cut into 1in/3cm pieces

Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.

Shrimp Gumbo with Andouille Sausage

Salt and pepper

garlic cloves,

diced red or green bell pepper

all-purpose flour

tomato paste

cayenne

smoked andouille sausage,

shrimp broth or chicken broth

filé powder

scallions

Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.

Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.

Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)

Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it’s quite common to have a variety of sawsawan – sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.

Pork Sinigang

St. Louis-style pork ribs,

shiitake mushroom caps

canola oil

white onion, thinly sliced (about 2 cups)

Roma tomatoes,

long pepper

tamarind pulp

Thai eggplant,

beans

watermelon radishes

fish sauce

Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.

Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.

Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.

In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.

Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.

Add 9 cups water and the sachet containing the peppercorns and bay leaves.

Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you’re breaking it up, take care to keep it contained in the sieve.

Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.

Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.

Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Trini Callaloo

vegetable oil

scallions, chopped

cilantro,

thyme leaves

collard greens, thick stems trimmed, thinly sliced

baby spinach

okra, stems removed, thinly sliced

habanero

1" pieces peeled butternut squash

coconut milk

tsp. black pepper,

Callaloo is deeply rooted in the history of the Caribbean, with origins tracing back to the 16th century, when enslaved Africans used local plant life and ready aromatics to create a masterful meal out of seemingly nothing. In Trinidad and Tobago, where I was raised, callaloo is so significant, it’s considered the twin Islands’ national dish—even without an official governmental designation. Callaloo has many variations throughout the Caribbean and its diaspora, but the one I grew up with uses taro leaves, okra, pumpkin, coconut milk, onions, garlic, and Scotch bonnet peppers. My version uses my mother’s recipe as a starting place, with a few adjustments. Because taro can be difficult to source in the States, I like to use a mix of spinach and collard greens—the latter serving as a nod to the South (my current home) and its rich Black culinary traditions. And when pumpkin isn’t available, I’m happy to sub with butternut squash, which makes for a strong, delicious proxy.
Read more about Brigid’s recipe and how she learned to love the dish here.

Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and garlic and cook, stirring often, until softened and translucent, about 1 minute. Add scallions, cilantro, and thyme and cook, stirring, 1 minute.

Stir in collard greens and spinach just to wilt slightly, then add okra, chopped chile, squash, coconut milk, and 1 tsp. pepper; season with salt. Stir well, then place whole chile on top. Reduce heat to medium-low, cover pot, and simmer until squash is tender and greens are wilted and softened, 40–45 minutes.

Remove and discard whole chile (it should be shriveled but still intact). Using an immersion blender, purée Callaloo until smooth. (If you don’t have an immersion blender, blend in batches in a regular blender). The Callaloo should be thick and viscous. Taste and season with more salt and pepper if needed. Serve with rice or baked macaroni pie.

Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

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