Josephine's Okra Gumbo and Hot Pepper

8 servings Prep: 20 m Cook: 2 h Total: 2 h 20 m Intermediate
5.0/5 (1)
Josephine's Okra Gumbo and Hot Pepper
In 1973, the Louisiana Governor issued a proclamation naming Bridge City, “The Gumbo Capital of the World”. The 2006 GUMBO FESTIVAL festivities begin on Friday, October 13th, and continue on the 14th and 15th. Located on the west bank of the Mississippi River directly across the Huey P. Long Bridge from New Orleans, the GUMBO FESTIVAL is held at Gumbo Festival Park on Angel Square, 1701 Bridge City Avenue. This okra gumbo features chicken, shrimp, and plenty of fresh vegetables simmered to perfection.

Ingredients

8 servings
  • 1 gallon bag of okra
  • 2 green peppers like hatch or Anaheim, chopped
  • 3 hot peppers, chopped (optional)
  • 1/2 cup bell peppers
  • 1/2 cup onions
  • 2 cloves garlic, chopped
  • 1/2 cup parsley
  • 1/2 cup celery
  • 1/2 cup scallions onion tops
  • 3 medium tomatoes
  • 1 1/2 cup shrimp
  • 1/3 cup oil
  • 1 chicken, cut up

Step-by-Step Instructions

  1. Combine okra, bell pepper, onions, celery, tomatoes, garlic and oil in a 3 gallon covered pot over low heat. Cook for 1 1/2 hours, stirring occasionally to prevent sticking.
  2. Add approximately two gallons of water (or enough to reach your preferred gumbo thickness). Bring to a simmer.
  3. Add chicken, parsley, scallion tops, and the chopped green and hot peppers. Cook for 30 minutes until chicken is tender and cooked through.
  4. Add shrimp and cook for 3 minutes until shrimp are pink and just cooked through. Serve over rice.

Common Problems and Solutions

Q: Why is my okra gumbo too slimy?

A: The sliminess is natural to okra, but long, slow cooking (the 1 1/2 hours specified) actually helps break down the mucilage and create a silky texture rather than a slimy one. Make sure to stir occasionally and cook the full time.

Q: Can I add the shrimp earlier in the cooking process?

A: No, shrimp cook very quickly and will become rubbery if overcooked. Adding them in the last 3 minutes ensures they stay tender and juicy.

Q: How do I know when the gumbo has the right consistency?

A: After adding water, the gumbo should coat the back of a spoon but still flow easily. You can always adjust by adding more water if too thick, or simmering uncovered to reduce if too thin.

Tips and Techniques

The key to this gumbo is patience during the first cooking stage. Don’t rush the 1 1/2 hour okra cooking time—this is when the flavors meld and the okra releases its natural thickening properties. If you prefer a spicier gumbo, include all 3 hot peppers; for milder heat, use just one or omit them entirely.

Ingredient Substitutions

  • chicken: turkey legs or thighs
  • shrimp: crawfish tails or crab meat
  • fresh okra: frozen cut okra

Equipment Needed

  • 3-gallon covered pot or large Dutch oven
  • Long-handled spoon for stirring
  • Sharp knife for chopping vegetables

Historical Context

Bridge City’s claim as the Gumbo Capital of the World reflects the intense regional pride Louisianans have for their gumbo traditions. Okra gumbo is particularly popular in South Louisiana, where okra grows abundantly in summer gardens.