When life gives you okra, make lemon gumbo. Life didn’t give me lemons last week, but it gave me some HUGE okra pods. A mere two days away from the garden and tiny pods grew so big my grandmother would have disinherited me for not picking them sooner.
The pods weren’t really hard or dry, but they were large and slightly tougher than anything I would want to fry. After the planting, weeding, and watering, I don’t like to throw away anything I’ve grown unless I must. I decided to use the pods in a stew.
Actually, I decided to use the pods in a stew made from ingredients I had on hand. That turned out to be a lemon, some boneless/skinless chicken breasts, chicken stock, brown rice, and seasonings.
While gumbo may technically be a stew thickened with okra, no one I know would call a dish gumbo unless it began with a roux. This did not. Maybe I should call it Coulda-Been-Gumbo.
Anyway, I began with a 32 oz box of ImagineR Organic Free Range Chicken Broth and 2 quarts of water. Into that, I squeezed one fresh lemon.
I removed the ends of each okra pod and sliced them about 1/8” thick. I added the slices to the stock along with one shishito pepper with the non-stem end removed. Then I chopped a small carrot and threw it in. While this mixture was heating, I sprinkled salt and a few grinds of fresh black pepper over the mixture.
I wanted to add a little more flavor to the broth, so I dug around in the spice cabinet opening jars and smelling spices. I like to do this while standing close enough to the boiling pot that I can smell the spice jar and the broth in the same breath. Then I pick the best combination of aromas.
This time, I chose a blend from Penzeys Spices called Ruth Ann’s Muskego Ave Seasoning. The aroma reminds me a little of the chicken bullion cubes my mother used. It’s a blend of salt, black pepper, garlic, lemon peel, and onion. I sprinkled in about a half teaspoon.
Unlike when I test recipes, when I cook like this I rarely measure. That means I can’t tell you precisely how much I added. I can tell you it smelled right after I stirred everything together.
By now, the mixture was boiling. I reduced the heat and allowed it to simmer for 30 minutes. Then I removed the pepper.
Turning the heat back up, I added a cup of parboiled brown rice and 4 thin sliced chicken breasts. I sprinkled the chicken breasts and rice with salt, pepper, garlic powder and onion powder. I put on a lid, reduced the heat to medium low, and set a timer for 25 minutes.
Once the timer alerted me, I turned off the heat and allowed the gumbo to sit for about 5 minutes before I spooned some into a bowl. After a little cooling, I was ready to sample.
The flavors were scrumptious and the texture was pleasing. The lemon juice prevented the okra from making the broth slimy. The extra cooking time caused the slices to break apart into tender pieces of green pod and loose seeds. The chicken was moist and tender.
I was pleased enough that I want to try this again. Perhaps next time, I’ll use tilapia instead of chicken. And maybe I’ll add some lemongrass for added citrus zing.
I’m pretty sure the opportunity will present itself soon. Okra grows FAST!