Okra Gumbo

Before my first taste of any kind of gumbo, I was definitely an adult. In fact, the first time might have been when I was in my late twenties on my first trip to New Orleans. Of course I liked the gumbo as well as the oysters Rockefeller, the bananas Foster, the fish en papillotte, the Sazerac cocktails. What an experience it was for me to have breakfast at Brennans and dinners at both Antoine's and Galatoire's.

It was then that I learned to like gumbo, but okra and I have a limited relationship. I like okra prepared at our favorite Indian restaurant, Woodlands, in Lauderhill. Once my son used a recipe from one of Emeril's cookbooks and created a fabulous gumbo with shrimp when he and I were both omnivores. And I love this okra gumbo recipe.

If you want to know absolutely everything on the subject of gumbo, read the chapter "Gumbo Zeb: history in a bowl and more" in Crescent Dragonwagon's Dairy Hollow House Soup & Bread. It is interesting, but it is important to note that what she says contradicts what Emeril has to say about gumbo. Finally, if you are up to preparing an authentic gumbo, follow Dragonwagon's instructions for preparation of the soup over three days beginning with a base containing over 30 ingredients.

If you are looking for fewer hours in the kitchen and a spicy, delicious and healthy meal, prepare the following recipe and serve it with steamed brown rice and a big chopped salad. The flavor of the gumbo improves on the second day.

Okra Gumbo

1 large onion, diced
3 stalks celery with leaves, chopped
1/4 cup scallions, sliced
32 ounce can whole tomatoes, broken up
1 pound frozen sliced okra
3 bay leaves
1 tablespoon Emeril's rustic rub
16 ounces vegetable broth
2 cups steamed brown rice

In a 5 quart pot, saute the onion and celery in 1/4 cup broth until the onion is transparent. Add the scallions, tomatoes and bay leaves and cook for 10 minutes. Add the okra, seasoning and remaining broth. Simmer for 30-45 minutes.

Serve in soup bowls with a scoop of rice in the center of each bowl.

Substitute for 1 tablespoon of Emeril's rustic rub:
1/2 teaspoon paprika
1/4 - 1/2 teaspoon cayenne
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme

Optional addition: If you like soy substitutes for meat, add coarsely chopped pieces of a soy based sausage such as Tofurky Italian sausage.