Recipe

On a crisp Louisiana morning, the Geedel Vegetable Chopper simplifies gumbo prep—dicing okra and shrimp without sticky hands. This rich, spicy stew stays warm in your lunch container, keeping seafood tender and okra perfectly textured. The ideal warm lunch to-go, delivering authentic Southern flavor wherever you are.

Ingredients  

- 10 fresh shrimp (peeled and deveined)  

- 100g okra (cut into small pieces)  

- 50g chicken thigh (diced)  

- 1 celery stalk (leaves removed)  

- ¼ onion  

- 1 tomato (diced)  

- 1 red chili (deseeded and sliced)  

- 1 garlic clove (minced into a paste)  

- 300ml chicken broth  

- 1 tsp chili powder  

- ½ tsp salt  

- A pinch of black pepper  

- 5g chopped cilantro (for garnish)  

Instructions  

1. Prep Seafood & Vegetables: Control Texture with Ease  

Wash the okra and cut into 1cm pieces. Use the Geedel Food Dicer Chopperon the dicing setting—press once for uniform pieces without excess mucilage, which helps maintain the soup’s ideal consistency. Dice the celery and onion using the Onion Chopper for quick, tear-free prep. Dice the tomato with the Food Slicer and Chopper, then combine all ingredients—chicken, garlic, chili—in a skillet.

2. Sauté & Simmer: Building Flavor & Consistency  

Heat 1 tbsp olive oil in the skillet over medium heat. Add the diced chicken and cook for 3 minutes until lightly browned. Stir in the diced celery and onion, sautéing for 2 minutes until softened. Add the tomato and chili powder, cooking for another minute until the tomato releases its juices.  

Pour in the chicken broth, bring to a boil, then reduce the heat and simmer for 15 minutes. Add the okra and shrimp, cooking for an additional 5 minutes until the shrimp turn pink and the okra is tender. Season with salt and pepper.

3. Packing Tips: No Spills, All Flavor  

Transfer the gumbo to an insulated lunch container. Top with chopped cilantro and extra chili slices (add more if you like it extra spicy). When reheating, slightly loosen the lid to prevent overflow. Serve with bread cubes prepared using the Vegetable Slicer and Chopper—perfect for dipping and soaking up the flavorful broth. A satisfying, warm lunch for busy workdays—no more cold meals in chilly weather.

Conclusion 

The Geedel Vegetable Chopper solves key gumbo challenges: it reduces okra stickiness, dices onions tear-free, and ensures even cooking. For busy spice-lovers, it’s the essential tool for preparing authentic Louisiana gumbo—delivering bold flavor and perfect texture in a warm, portable lunch, anytime and anywhere.