Okra Freezer Gumbo Starter Recipes

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
• Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Steps:

• Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.

Steps:

• In a large roasting pot, layer alternately the okra, onions, bell pepper, tomatoes with juice, oil, garlic, celery, ham seasoning, water or broth, salt and pepper.
• Cover pot tightly and place in 425°F oven.
• Cook 30 minutes, stir and reduce heat to 350 degrees.
• Cover and cook 2 - 2 1/2 hours, stirring every 30 minutes.
• When the stringing of the okra ceases, the okra is cooked.
• Remove from oven and allow to cool.
• Chill COMPLETELY before packaging and freezing.