Gumbo: With or without okra?

I was told by a family friend from New Orleans that gumbo although slightly different family to family, eatery to eatery that a general rule of thumb is that New Orleans or Creole style gumbo has no okra but Louisianna or Southern style gumbo does include okra.
 
What is your take on this? Do you use okra in your gumbo?
 
 

Yes.

mark

Gumbo without okra?  No way!

Gumbo without okra?  No way!

I don't like snot in my Gumbo, NO Okra!

Sure. No need for okra, as long as the file is in there.

I never liked okra.  Even fried okra seemed bland and "snotty".
The first time I had it in a good gumbo, I was hooked.  It adds a depth, flavor and texture that cant be beat.  I even find myself fishing for the okra pieces.

If you have fried okra at New Orleans to Go I think you may like it.

Its not that I mind fried okra.  Ill always get some at a buffet and have ordered it as a side.  It just doesnt have a lot of flavor, for me.  I end up dipping it in steak sauce or BBQ sauce, etc.
britt

Fried okra has many different flavors depending on the spice blend in the batter.  New Orleans to Go has some of the best I have ever eaten in my 65 years on this Earth.

In the recipe CajunKing gave me for gumbo, okra wasnt included .I put it in at the last possible minute, and dont seem to get the "snot" effect.I also feel it adds alot to the flavor of the gumbo.
And in the true sense of gumbo, according to my Louisiana freiends, File powder is to be sprinkled on top of the finished product, not mixed in as an ingredient....

Gumbo is from "gombo", meaning okra. I wouldn't think of making mine without it.

shortchef


Gumbo is from "gombo", meaning okra. I wouldn't think of making mine without it.

 
Gombo, great name for a Mastiff or some other big dog!

shortchef


Gumbo is from "gombo", meaning okra. I wouldn't think of making mine without it.

There ya go--------------rule of thumb---------------gumbo--- creole style---optional---if used sliced very thin and not too dominant---more like an elegant soup.
If it is gumbo cajun style then it is a grand stew and chunky okra-----sometime in both preps cooks will omit okra and use file powder to flavor---not much--and thicken.
 Russ
 
 

okra is always in my gumbo!

With.
And if it doesn't have Okra, it better have file'.

Chili without beans, but gumbo with okra.

Being from Gumbo Country (St. Martinville, LA) and married to a gumbo expert  (my wife, from Mamou, LA) I have to chime in...
 
I don't like okra in my gumbo.  Never have.  My grandmaw only made okra gumbo (with shrimp) in okra season, and I dreaded it.  Even though hers had no tomatoes (this is Cajun country), I still didn't like the slimy texture.  That's not to say I don't like okra.  God knows I picked enough of it!  It's good stewed, pickled, or fried, but I don't like it in gumbo.
 
To me, gumbo is one of two varieties:  Hen and sausage (my favorite) or seafood (crabmeat, shrimp, dried shrimp, oysters).  Both with a dark roux.
 
Sorry for the N'awlins crew out there.  Just my opinion.
 
cy

Don't know why, but I've never had a slimy experience with any batch of gumbo I've ever produced with okra.  I wonder if Shirley Corriher could comment.
 

No okra for me, I don't like the "snot" either.



Dennis in Cary

With!

cy_dugas


Being from Gumbo Country (St. Martinville, LA) and married to a gumbo expert  (my wife, from Mamou, LA) I have to chime in...
 
I don't like okra in my gumbo.  Never have.  My grandmaw only made okra gumbo (with shrimp) in okra season, and I dreaded it.  Even though hers had no tomatoes (this is Cajun country), I still didn't like the slimy texture.  That's not to say I don't like okra.  God knows I picked enough of it!  It's good stewed, pickled, or fried, but I don't like it in gumbo.
 
To me, gumbo is one of two varieties:  Hen and sausage (my favorite) or seafood (crabmeat, shrimp, dried shrimp, oysters).  Both with a dark roux.
 
Sorry for the N'awlins crew out there.  Just my opinion. 
cy

 
Cy_Dugas took the words right out of my mouth, I Guar-on-tee 

My friends Mr. Aucoin and Mr. Ocmond down in Cajun country both want it "wit" okra.  (Have they been visiting Philly too often?)

Don't mean to be an "I told you so", but from the start, seemed obvious no conclusion was going to be reached other than "whatever floats your pirogue".

I like any okra in a soup or stew fried only.
The only time I like it boiled slimy is when I am making fungi.

http://recipes.caribseek.com/Saint_Thomas/okra-fungi.shtml

Okra all the way.  I will eat it in any form or fashion.  Yes.  I love it marinated raw in salads also.

Is the purpose of Okra in anything used for a thickner?
 
I raise okra every year in my garden.  100% of the time it is fried with a corn meal coating until it is brown in bacon grease with a little salt and pepper.  Great as a snack or as a side.
 
Paul E. Smith
Knoxville, TN

Sundancer7


Is the purpose of Okra in anything used for a thickner?
 
I raise okra every year in my garden.  100% of the time it is fried with a corn meal coating until it is brown in bacon grease with a little salt and pepper.  Great as a snack or as a side.
 
Paul E. Smith
Knoxville, TN

In a way.  The sticky liquid inside of okra does help as a thickening agent.  I eat okra because i like it; the least favorite way being fried.  (No offense ;).

It just aint Gumbo without it...... There outta be a law!

Sundancer7


Is the purpose of Okra in anything used for a thickner?
 
I raise okra every year in my garden.  100% of the time it is fried with a corn meal coating until it is brown in bacon grease with a little salt and pepper.  Great as a snack or as a side.
 
Paul E. Smith
Knoxville, TN

Call me crazy, but I've never even thought of it as a thickener; just a great ingredient.  I've always considered the roux the thickener.