Receta Okra Freezer Gumbo Mix
Too much okra?
By Eliot, on September 13th, 2010
Okra in bloom.
I used okra and peppers from our garden along with a huge onion a friend brought back from Colorado for me. I also used tomato sauce that I canned a couple of weeks ago. So, if you can excuse the celery (and maybe the onion), this is a localvore dish. Even the bay leaves came from our greenhouse. (I only used two of them since I was adding fresh leaves.)
This equaled about twenty cups of sliced okra.
Just picked (and chopped) peppers from our garden.
- Okra Gumbo Freezer Mix
- 22 c. sliced okra
- 2 c. chopped green pepper (I threw in a couple of sliced jalapenos.)
- 15 oz. can tomato sauce
- 1 T. fresh ground pepper
- 6 c. chopped onion
- 1 1/2 c. chopped celery
- 2 T. sea salt
- 5 bay leaves (3 fresh)
- Combine all ingredients in three 13x8x2 baking pans. Cover and bake at 300 for 2 hours or until okra is tender, stir during cooking once after 1 hour. Let cool. Spoon into 1 pint freezer containers. Freeze.
- Now, since I did not have three baking pans, I decided I would throw it all in my crockpot. It was a tight fit. I smooshed the lid down as best I could and let it cook on high for about 30 minutes before I attempted to stir it at all. (I layered all the ingredients in according to the recipe first.) After I got the thing mixed up, I turned the pot to low and waited another hour to stir it again. )
- A full pot.
- To prepare gumbo from this huge recipe:
- 1 pint gumbo mix, thawed
- 2 c. water or chicken stock
- 1-16 oz can tomatoes, undrained
- 1 lb chicken or shrimp
- 2 c. cooked rice
Combine gumbo mix, water, and tomatoes. Cover and simmer 1 hour. Add meat and simmer for 20 minutes. Season to taste. Add cooked rice. Remove bay leaves. Serve.
I ended up filling five quart-sized freezer bags with a little over two cups each. We could not resist sneaking pieces of okra out of the pot as the gumbo mix cooled. I can’t wait to finish the recipe out and make the completed gumbo.
Okra