The author describes her approach to this deeply flavorful stew as a diasporic gumbo ... the okra over high heat to that the pods ooze less. Reprinted with permission from Jubilee: Recipes from ...

(Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my father-in-law grows enough okra in his garden in Cut Off to feed an army of Cajun gumbo-makers. To ensure we have Louisiana ...

Every ingredient works together, creating a gumbo that's deeply satisfying and full of character. See my recipe card below for a complete list of the ingredients with measurements. Okra variation ...

It doesn't get much better than this recipe for crispy, beer-battered fried okra. (Bonus: We've got two equally delicious ways to prepare the pods.) It doesn't get much better than this recipe for ...

This recipe uses all three thickening agents you'll typically see in gumbo: a dark roux, which is also the flavor base; a full pound of okra, which thickens as it cooks; and filé powder ...

From sumptuous Creole gumbo and tempura-fried pods to crispy salads and puckery pickles, these okra recipes have you covered. Chef Ari Miller halves okra pods then quickly roasts them until crispy ...

Gumbo commonly is made with meat or seafood — or both — with okra or filé powder (ground ... a dark roux made with fat and flour. This recipe delivers a flavorful, meat-free stew ...

In a skillet large enough to hold the okra in a single layer ... Place ½ cup of rice in gumbo or other bowl. Ladle gumbo over rice, garnish with parsley and green onions.

No roux is used in this recipe, making it lower in fat and calories ... Add onion and cook until translucent. Add tomatoes, okra, tomato sauce, bell pepper, celery, garlic, water, hot sauce ...