Southern Creole Okra “Gumbo” + Slightly Spiced Dirty Rice + Tutti Frutti Slushies
Southern Creole Okra “Gumbo”
Gumbo is to New Orleans what chili is to Texas. There are countless ways to make it, but one thing’s for certain: people who know gumbo are particular about their way! Gumbo started out as a dish that was filling, cheap, and satisfying—stewed (often all day long!) from scraps of meat that weren’t going to be used elsewhere and perked up with a ton of spices. When fresh okra appears in the markets, it means the weather is getting hot enough in the South to grow it. If you can’t find fresh okra, look for canned or frozen okra and use that instead. Have fun “building” these recipes with your budding chefs by layering flavors in the Slightly Spiced Dirty Rice and the Southern Creole Okra "Gumbo." Layers of flavor = layers of fun!
Happy & Healthy Cooking,
Shopping List
- FRESH
- 2 garlic cloves or 1 tsp garlic powder
- 3 green onions or 1/2 small onion
- 2 celery stalks
- 1 red or green bell pepper
- 2 large ripe tomatoes or 1 14-oz can diced tomatoes
- 8 fresh okra pods (or frozen and thawed okra or 1 14-oz can okra, rinsed)
- 1 C mixed fruit (your choice—use any combination of berries, apples, pears, cherries, oranges, etc.)
- DAIRY
- 5 T butter or olive oil **(see allergy subs below)**
- PANTRY
- 2 dried bay leaves
- 1 1/2 tsp mild paprika + more if needed
- 1/2 tsp Italian seasoning (or any blend of basil, thyme, and oregano)
- 1/2 tsp onion powder or garlic powder
- 1 tiny pinch cayenne pepper
- 1 tiny pinch ground nutmeg
- 1 can red kidney beans **(see allergy subs below)**
- 1 1/2 to 2 C veggie broth
- 1/4 C + 2 1/4 tsp granulated sugar
- 2 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 T vinegar
- 3/4 C dried white rice
- 2 pinches ground cardamom
- HAVE ON HAND
- 1 C ice
- 1 C cold water + more if needed
Fun-Da-Mentals Kitchen Skills
- blend :
to stir together two or more ingredients until just combined; blending is a gentler process than mixing.
- boil :
to cook a food in liquid heated to the point of gas bubbles and steam forming (boiling point is 212 F at sea level).
- chop :
to cut something into small, rough pieces using a blade.
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- mash :
to reduce food, like potatoes or bananas, to a soft, pulpy state by beating or pressure.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- mince :
to chop into teeny tiny pieces.
- mix :
to thoroughly combine two or more ingredients until uniform in texture.
- pour :
to cause liquid, granules, or powder to stream from one container into another.
- simmer :
to cook a food gently, usually in a liquid, until softened.
- slice :
to cut into thin pieces using a sawing motion with your knife.
Equipment Checklist
- Cutting board + kid-safe knife
- Blender
- Dry measuring cups
- Liquid measuring cup
- Large skillet
- Small bowl
- Measuring spoons
- Cutting board
- Kid-safe knife
- Can opener
- Potato masher
- Wooden spoon
- Saucepan + lid
- Dry measuring cup
- Fork
Ingredients
Southern Creole Okra “Gumbo”
- Creole Spice Mix:
- 2 dried bay leaves, crushed—by hand is okay!
- 1/2 tsp mild paprika
- 1/2 tsp Italian seasoning (or any blend of basil, thyme, and oregano)
- 1/2 tsp onion powder or garlic powder
- 1 tiny pinch cayenne pepper
- 1 tiny pinch ground nutmeg
- Gumbo:
- 2 garlic cloves or 1 tsp garlic powder
- 3 green onions or 1/2 small onion
- 2 celery stalks
- 1 red or green bell pepper
- 3 T butter or olive oil **(for DAIRY ALLERGY use olive oil)**
- 1 15-oz can red kidney beans, drained and rinsed **(for LEGUME ALLERGY sub 1 C chopped mushrooms)**
- 2 large ripe tomatoes or 1 14-oz can diced tomatoes
- 8 fresh okra pods (or frozen and thawed okra or 1 14-oz can okra, rinsed)
- 1 1/2 to 2 C veggie broth
- 1 T Creole Spice Mix (see ingredients above)
- 2 tsp granulated sugar
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 T vinegar
- 1 tsp mild paprika + more if needed for color
Slightly Spiced Dirty Rice
- Creole Spice Mix (if not already made):
- 1 dried bay leaves, crushed—by hand is okay!
- 1/4 tsp mild paprika
- 1/4 tsp Italian seasoning (or any blend of basil, thyme, and oregano)
- 1/4 tsp onion powder or garlic powder
- 1 tiny pinch cayenne pepper
- 1 tiny pinch nutmeg
- Dirty Rice:
- 3/4 C dried white rice
- 1 pinch salt
- 1 pinch granulated sugar
- 1 pinch ground cardamom
- 1 T Creole Spice Mix (see above)
- 2 T butter or olive oil **(for DAIIRY ALLERGY use olive oil)**
Tutti Frutti Slushies
- 1 C mixed fruit (your choice—use any combination of berries, apples, pears, cherries, oranges, etc.)
- 1/4 C granulated sugar
- 1 pinch ground cardamom
- 1 C ice
- 1 C cold water + more if needed
Food Allergen Substitutions
Southern Creole Okra “Gumbo”
- Dairy: Substitute olive oil for butter.
- Legume: For 1 15-oz can of kidney beans, substitute 1 C chopped mushrooms.
Slightly Spiced Dirty Rice
- DAIRY: Substitute olive oil for butter.
Instructions
Southern Creole Okra “Gumbo”
measure + mix
In a small bowl, measure 1/2 teaspoon of your choice of the following spices to make 2 tablespoons of the Creole Spice Mix: 2 crushed bay leaves, 1/2 teaspoon paprika, 1/2 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1 tiny pinch of cayenne pepper, and 1 tiny pinch of nutmeg. You’ll use 1 tablespoon of the Creole Spice Mix for the Gumbo and 1 tablespoon for the Slightly Spiced Dirty Rice!
mince + chop
Peel and mince 2 garlic cloves (if using fresh). Chop 3 green onions, 2 celery stalks, and 1 bell pepper. These 3 veggies together are known as the "trinity" in Louisiana cooking!
chop + slice
Chop 2 tomatoes and slice 8 fresh okra pods. Tip: Don’t wash your okra until just before you’re ready to slice and cook it, or you’ll have a gooey mess!
drain + rinse + mash
Drain and rinse 1 can of red kidney beans, then use a potato masher to break them up in a bowl!
sauté + add + simmer
Heat 3 tablespoons of butter or olive oil in a large skillet. Add the minced garlic and chopped onion, celery, and bell pepper, then sauté until soft, about 5 minutes. Next, add the chopped tomatoes, mashed beans, sliced okra, 1 1/2 to 2 cups of vegetable stock, and 1 tablespoon of the Creole Spice Mix. Bring to a boil, then simmer uncovered until it becomes thick and veggies are very soft. Simmer for at least 30 minutes and up to an hour.
season + taste + adjust
Add 2 teaspoons salt, 2 teaspoons sugar, 1/2 teaspoon black pepper, and 1 tablespoon vinegar to your gumbo. Then, add 1 teaspoon or more paprika so that the gumbo turns slightly red in color (paprika is not spicy!). Taste and adjust the seasoning. Serve topped with Slightly Spiced Dirty Rice. Bon Appetit!
Slightly Spiced Dirty Rice
measure + mix
If you didn't already make the Creole Spice Mix for Southern Creole Okra “Gumbo”, measure and mix 1/4 teaspoon of your choice of the following spices to make 1 tablespoon total of the spice mix: 1 crushed bay leaves, 1/4 tsp paprika, 1/4 tsp Italian seasoning, 1/4 tsp onion powder, 1 tiny pinch of cayenne pepper, and 1 tiny pinch of nutmeg.
measure + combine + boil
Measure and combine 3/4 cup white rice with 1 1/2 cup water in a saucepan with a lid. Add 1 pinch of salt, 1 pinch of sugar, 1 pinch of cardamom, and 1 tablespoon of Creole Spice Mix. Bring to a boil.
simmer + fluff + stir
Once rice and water have come to a boil, reduce heat to a simmer and cover. Let simmer for 15 to 20 minutes until water has evaporated and cooked the rice. Use a fork to fluff the rice, then stir in 2 tablespoons of butter. Serve a small scoop of Slightly Spiced Dirty Rice on top of each bowl of Southern Creole Okra "Gumbo"!
Tutti Frutti Slushies
chop + measure
Chop 1 cup of mixed fruit and add it to a blender (or pitcher for use with an immersion blender). Then, measure and add 1/4 cup sugar, 1 pinch of cardamom, 1 cup ice, and 1 cup cold water.
blend + pour
Blend until smooth, adding more water if needed. Divide into cups and enjoy!
Hi! I’m Okra!
"You may not be familiar with me yet, but I’m a popular ingredient in the cuisines of the southern US, especially gumbo. I can be a bit slimy, especially if I get too moist—wouldn’t you if it was really humid?! Cooking me with something acidic, like tomato and vinegar helps. I’m often referred to as a “lady’s finger” because of my shape!"
History
- Okra is believed to have originated in Africa, and its name is derived from an African language!
- Egyptians first cultivated the plant, and it spread through North Africa, the Middle East, Europe, and Asia. Okra first came to the United States in the early 1700s with the slave trade.
- Okra is considered the “world traveler” of vegetables! That’s because it’s used in recipes and dishes around the world.
- Southern soldiers used to drink a coffee substitute made from dried and ground okra seeds during the Civil War.
Anatomy
- An okra plant can grow as tall as 6½ feet high! They produce edible pods that are long and thin and come to a point at the end. Their shape gave them the nickname “ladies’ fingers.” They look more like witches’ fingers!
- If you cut a cross-section of an okra pod, you’ll see that the seeds are arranged in a pattern that looks like a flower. Because it has seeds, okra is technically a fruit! But in the kitchen, it is considered a vegetable.
- Okra comes in two varieties: red and green! When you cook red okra, it turns green.
- Okra plants produce beautiful white flowers with dark purple centers.
How to Pick, Buy, & Eat
- Okra thrives in warm, temperate weather and can tolerate high heat and drought.
- The parts of the okra plant you can eat are its green pods, seeds, and leaves!
- Okra can be pickled, canned, stewed, grilled, fried, pan-seared, and roasted.
- Okra contains soluble fiber, which, when cooked, results in a gelatinous goo that cooks use to thicken dishes.
- Okra seeds are pressed and processed into oil used for cooking.
- Old or mature okra is used to make paper and rope!
- When buying fresh okra, choose medium-small pods as they’re more tender and less stringy.
- Okra can be steeped in water overnight to make a delicious tea!
- Don’t wash your okra until just before you’re ready to cook it, or you might end up with a gooey mess!
Nutrition
- Fiber! Okra has lots of fiber to help keep our intestines clean and digestion running smoothly!
- B-Vitamins! B vitamins help the body use the food we’ve eaten for energy!
- Antioxidants! Okra has high levels of these nutrients that support our immune system, keep us from getting sick, help us stay strong, and help us grow!
What is Gumbo?
- Gumbo is perhaps the most famous dish of Louisiana. Essentially, gumbo is a stew made of stock with a mix of fish, meat, poultry, or sausage along with vegetables and tons of spices. It may or may not have tomatoes. It always includes the "trinity:" onions, bell pepper, and celery, which are the base for the stew. Typical varieties of gumbo include crawfish and shrimp or sausage and chicken. However, versions with oysters, ham, beef, duck sausage, and vegetables-only also exist. Gumbo was likely first created from food scraps—a filling, comforting, and cheap dish pulled together from leftovers. You can thicken gumbo with okra or with filé powder (dried and ground sassafras leaves). Or, use a roux made of flour and butter or oil to thicken the gumbo. In the New Orleans variety of gumbo, make a dark roux using bacon fat or oil rather than butter, which would burn by the time it darkened. In any case, a gumbo should be thick and should always be served with rice. We're using okra to thicken ours!
Let's Learn About New Orleans!
- New Orleans is a city-parish in Louisiana and is the state's most populous city.
- France built New Orleans before Louisiana became a US territory in 1803 when then-President Thomas Jefferson purchased it from France. Guess how much he paid for it? Only 15 million dollars!
- French settlers used the term "Creole" to distinguish people born in Louisiana from those born in countries like Spain and France, from which many early inhabitants came.
- New Orleans English is a version of American English native to the city. There are several varieties, including Cajun English (influenced by Louisiana French), African-American Vernacular English (spoken by many black residents), a variety spoken by affluent whites, and one spoken by working-class residents, also referred to as the "Yat" accent or sub-dialect for the greeting "Where y'at?" (for "How are you?").
- In 1796, in New Orleans, the first opera was performed in the US.
- Jazz music was born in New Orleans! Experts can't decide if it appeared in the late 19th century or the early 20th century, but they know it quickly gained popularity throughout the world.
- The Lake Pontchartrain Causeway, the longest bridge over a body of water worldwide, is located in New Orleans!
- Creole cuisine comes from New Orleans—famous dishes are jambalaya, gumbo, étouffée, and King Cake! It's a tradition for Mardi Gras partygoers to eat King Cake, baked with a small plastic baby inside. The person who has the slice with the baby is expected to host the party the following year.
The Yolk's On You
Why did the apple cry?
Its peelings were hurt!
That's Berry Funny
What reads and lives in an apple?
A bookworm.
THYME for a Laugh
How do you make okra laugh?
You pickle it!
The Yolk's On You
What do you call raspberries playing the guitar?
A jam session!
Lettuce Joke Around
What did the raspberry say to the tart?
"I like you berry much."
Lettuce Joke Around
Why was the apple uncomfortable in the fruit bowl?
Pear pressure!
The Yolk's On You
What are twins' favorite fruit?
Pears!
THYME for a Laugh
What do you call a sad raspberry?
A blueberry.
The Yolk's On You
What did one rice say to the other rice?
"I hope I see you a-grain!"
