I'm gonna make David kinch's gumbo but made with okra, shrimp, sausage, and chicken and was wondering if anyone could help me figure out how much I should add of each
Thanks for the help
Coincidently, last night I was watching Justin Wilson from 18 years ago, planning to make Alton Brown's version again. He just eyeballs it, which I think is perfectly fine for such a simple, rustic dish. There's no wrong answer.
Okra might be more important, since it is a thickener. But I use filé powder instead.
Alrighty thanks a lot
Jeremiah I wish I had an answer for you but if I'm being honost I've never actually cooked with okra. I to am curious how much it alters the texture of the gumbo.
I HAVE heard of people pan frying the okra before adding to reduce some of the "slime" it produces but haven't seen that for myself.
I haven't made gumbo ever, but I eat a fair amount of okra. But as with any dish that's got a bunch of different goodies in it, I'd start thinking about it from portion size, first, then figure out how much of each thing you'd want in a portion.
For example, for me, I'd want something like at least three to four shrimp and a similar amount of sausage, probably a little less chicken, and A TON of okra—4 or 5 pod sliced would be a good start, for me.
I wouldn't worry too much about the thickening element of okra leading to an overly thick sauce, and you can always adjust the thickness with file or even a cornstarch or pure starch slurry.
I just watched a gumbo video from the famous "Chef John" (FoodWishes) on YouTube where he used pickled okra to reduce the sliminess. Seemed odd to me, but who am I to disagree with Chef John?
