By Cassie Johnston
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I hope you guys aren’t sick of slow cooker recipes yet.
I promise one of these days I’ll put it back in the cabinet and start using my stove again. But for now, the ole Hamilton Beach stand-by (I should really name her) strikes again. This time, with a spicy, full-of-flavor gumbo.
I know what some of you out there are doing. You are thinking, “Eh, that sounds okay, but okra is gross.” And now you are scrolling. And now you’ve skipped this post. And now you’ll never know that okra is awesome.
If you’ve never cooked okra, you may not know that it can exude a slime when it is cooked. Gross, right? Well, there are ways to cook okra to lower the slime quotient, but this recipe actually uses the slime to help thicken the gumbo instead of adding other thickeners like cornstarch or flour. By slicing open the okra before placing it in the slow cooker, the slime is released and mixes with the stock. You end up with a thickened and slime-free gumbo. Win-win.
Now that I’ve thoroughly disgusted you by spending a whole paragraph talking about okra slime…
Make sure you serve this over top a nice bed of fluffy brown rice with some cornbread on the side. If you are feeling particularly crazy, go ahead and dollop a bit of sour cream on top. The cool sour cream pairs really nicely with the spicy andouille sausage. I’ve mentioned a few times before that we are spice lightweights, so the spiciness of the andouille was enough for us. If you are a little more adventurous, feel free to take your life in your own hands and toss in some cayenne pepper.
Adapted from Martha Stewart
Spicy andouille sausage has risen in popularity lately and I had no problem finding it next to the smoked sausage in my Midwestern supermarket. If you have any issues finding it, you can sub in your favorite smoked sausage. Just make sure to add a pinch or two of cayenne pepper to compensate for the lower heat factor.
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True story: when I was in kindergarten my teacher taught us to spell okra: “g” “a” “g”
My parents found this utterly hilarious.
HAAHA! That’s awesome! Almost as awesome as the Delta State Fighting Okra mascot. :P
I tried it for the first time a few years ago and loved it. It’s a little hard to find around here, I get pretty excited when I do find it.
Have you tried the frozen veggies section? We can get it pretty much anywhere in the summer, but once fall set in, the freezer section is the only place I can find it.
I’m totally guilty of avoiding Okra. Tried making it a couple years back and was pretty disgusted by the results. Using it in a slow cooker recipe makes sense though, that slime must really help thicken up the juices!
Embrace the slime! Hah. :)
this looks so good! I have actually stayed away from okra for a long time because typically it is fried around here, and I’m allergic to gluten. It’s also kind of intimidating, since I rarely see it in recipes. But I might have to try this one!
Let me know how you like it! I’ve never had fried okra, but I can imagine it get super slimy that way. Yuck!
Wow Cass… I had no idea you had this planned. This is like wearing the same prom dress. I just posted about this recipe 3 days ago: http://megsfitness.wordpress.com/2011/11/05/gumbo/
Lol.. Of course, it’s awesome to share something with someone who can rock it as well as you do ;) Great pics.
Awesome! That happens pretty often in the blog world, I’m finding. :P There are only so many types of food we can all make and post!
I do like okra, but my husband hates it. I will never tire of the slow cooker recipes. I am always trying to find ways to use my slow cooker, so keem them coming.
Awesome! Can do with the slow cooker recipes. :) Maybe you can sneak this one by him?
I may have to make this recipe. And by sourcing your sausage properly, you can totally label this recipe as Gluten Free as there is nothing in here that could cause issues with anyone with Celiac’s disease. I’m making this for my roomie (if my slow cooker is big enough at least)
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