“Mmm, Mmm good. Mmm, Mmm good; That’s what Campbell’s soups are, Mmm, Mmm good.”
Last week while shopping for groceries, I reached for a few cans of Campbell’s soups and immediately remembered the little Campbell’s soup girl on the Campbell label. Rosy, pink fat cheeks she had, and she ate and loved Campbell’s chicken gumbo soup.
I especially liked the small green rounds of the vegetable Okra in each can, the only time I have ever eaten and enjoyed okra.
Okra, disguised by the other vegetables in Campbell’s soup, especially its slimy texture, Campbell’s added okra for its mucilaginous texture, no need to add any other thickener to its soup.
Okra is primarily grown in hot weather climates here in the U.S. Southern Florida is known for its acres of okra, as well as the Mediterranean and African countries. This plant bears rounded pods filled with seed. Pods are harvested best when they are between 3-4 inches in length. Longer will tend to be woody and inedible.
In Africa, when slaves were forced onto boats heading for the United States, the women would weave okra and rice seeds into their braids to preserve this much loved vegetable wherever the slave was sold.
If you are in the southern part of the U.S., you will find okra on every menu, primarily in the recipes for Chicken Gumbo, where its slimy texture is less notable.
I have tried frying, grilling and pickling okra; none of which I like. My attitude is if you must go to a great deal of trouble to make a recipe palatable, why bother. Okra seems to be a vegetable that one must “grow up” eating to like it.
The okra plant produces long and slender pods, which are filled with seeds. It is best to harvest those pods when they are 3 to 4 inches in length. While harvesting those pods, one should wear long sleeves as the stalks are filled with sharp and hairlike spines, which will cause a rash and redness to one’s skin.
Okra seed oil is gaining recognition for its potential health benefits. Rich in antioxidants, fatty acids and vitamins, this oil has piqued the interests of culinary chefs and skincare companies. I have found okra oil to be extremely expensive at $20 for a 2-ounce bottle. Add $10 for shipping (none found locally), well you will need to spend at least $32 big ones.
Fresh okra pods are available during the warm summer months, June through October and frozen at any time.
I am always amazed that one can find almost any vegetable seed being cold-pressed and available for sale, from radish seeds through cucumber seeds and all available online.
The recipe below is of my own creation without okra. Gumbo is likened to stew…add what you want as it’s the spices that create the dish. The Shrimp and Andouille sausages, which are a ‘tad hot, will give its authentic flavor as well.
I shall continue to leave okra to Campbell’s and will continue to tolerate okra in its Chicken Gumbo Soup, which tastes so good on a cold wintery night.
Mmm, Mmm. Good!
Chicken Gumbo with Shrimp and Andouille Sausage
If adding Okra, omit the roux mixture. The okra will thicken the Gumbo on its own.
• 1 lb. medium-sized peeled and deveined Shrimp
• 3 lbs. bone-in Chicken thighs seasoned with
–1 tsp. ea. garlic and onion powder
–2 tsp. Paprika
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp dried thyme
• 1 tsp ea. salt/pepper
• 1/2 tsp. cayenne pepper
Brown chicken in two tbsp. vegetable oil. Remove from pot, de-bone chicken and set aside.
Cut sausages into bite-sized pieces and add to chicken.
In chicken juices sauté:
• 2 cups sliced okra (if using)
• 2 cups of diced onions
• 1 cup of green bell pepper
• 1/2 cup of red bell pepper
• 1 cup of diced celery
• 5 minced garlic cloves
• 3 bay leaves
• 1/2 cup diced scallions
• 1/4 cup diced parsley
• 3 bay leaves
Saute vegetables until vegetables are soft.
Set aside.
Roux
• 1 cup flour
• 3/4 cup vegetable oil
Mix flour and oil together in pot and cook until medium brown in color. Keep stirring. Do not allow to burn. This will brown quickly.
Slowly add in chicken broth, stirring quickly to avoid lumps.
When thickened, add chicken, shrimp, sausage and vegetables together.
Note: If adding Okra, do not make the Roux of flour and water. Do use the chicken broth.
Simmer altogether until thickened, about 1/2 hour.
Pour over cooked rice or mashed potatoes.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@*****st.net.
