First up is Chicken and Sausage Gumbo. To some, gumbo isn’t gumbo without okra. If you have a lot of fresh okra from your summer harvest and want to freeze some for steaming bowls of spicy gumbo during the winter, choose 3- to 4-inch pods to destem—without cutting into the seed pod—and quickly blanch, drain, and freeze whole. Slice into bite-sized pieces after defrosting slightly, and it’s ready to use in this recipe when you’re sporting sweaters.
This Creole favorite makes the most of fresh produce. Stewing okra with tomatoes produces a saucy side that highlights okra's unique flavor and texture. The dish is tasty as is or ladled over white rice.