With okra at peak season where we live, in Texas, we’ve been cooking it all kinds of ways lately.
One of our favorites is gumbo. Making this one — featuring Gulf shrimp, smoked andouille sausage and okra — starts with a stock made from the shells of the shrimp that will later go into the gumbo (along with some dried shrimp you can pick up at an Asian supermarket or buy online).
A long-and-slow-cooked roux gives it depth and body, and we roast the okra before adding it near the end, to concentrate flavor and mitigate slipperiness.
The recipe is very forgiving, and much easier than you might think. Serve it with rice; white rice is traditional, but we also love it with brown rice. Filé (Native American sassafras powder) and Louisiana hot sauce on the table are a must!