ELAINE W. VIGNE
- Topographical and Hydeographical Map of a Survey of a part of the Eastern Portion of the Parish of St. Bernard made by Order of Major General B. F. Butler, Commanding Department of the Gulf, New Orleans, Dec. 31, 1862.
The Isleños’ cuisine was all things partnered with a pot of cooked rice. It never failed – both my grandmother and mother always cooked a pot of rice before cooking any main meal. My family ultimately became the first documented English-speaking people of this culture.
Mommiee’s Creole Okra Gumbo
You will need:
2 lbs. of okra
½ cup of Vegetable cooking oil
2 large cooking spoons of all purpose flour
1 onion, chopped
1 green bell pepper, chopped
4-6 gumbo crabs
1 lbs. of cooking ham for seasoning, diced
1 lbs. of smoke sausage, diced
1 can of tomato sauce
2 lbs. shrimp, peeled and de-veined
1 ½ of Patton’s Hot Sausage
Cut and dice up Creole Okra let stand in a bowl. Now, place a skillet pan on a low to medium stove top heat. Pour in vegetable cooking oil. Next, spoon in all purpose flour stir consistently to create a strong Creole roux. Then, pour chopped onions and green bell pepper into the skillet pan mix. Clean gumbo crabs under running water, and break into halves. Add to the skillet pan roux mix. Now, add diced seasoning ham into the skillet pan. Then, place a gumbo pot on a separate burner on the stove top bring to a low to medium burn. Add diced smoked sausage and hot sausage to the gumbo pot while keeping a close eye on the roux mixture. By this time, the okra should be sending out a burnt smell to decrease the amount of slime from the okra vegetable once it is completely cooked. Then, add all of the mixture from the skillet to the gumbo pot. Pour in about 2 cups of water. Now, add one can of tomato sauce. Cover the pot let cook on a medium heat. Let shrimp stand in refrigerator 45 min. to 1 hr, which is all that this meal will take to cook. Finally, 10 minutes before turning off the fire, remove shrimp from the refrigerator and pour into the gumbo mixture. The skill is revealed in the Creole Okra Gumbo’s color and texture – a beautiful red and brown color. Enjoy!
ELAINE W. VIGNE is a descendant the first documented English-speaking Isleños in St. Bernard Parish.