Do what we do, get a lot of okra and do this on a Saturday or Sunday when you plan to either do chores around the house or stream and binge-watch something good. Reduce heat to medium, add tomatoes, salt and pepper. Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes or until onion is slightly translucent. The following are a few key ingredients for this stewed okra recipe. It's an easy cadence and only requires a few stirs, maybe adding a little water to scrape bits off the bottom of the pan, and putting the lid back on tightly for another 20 minutes. In two Tablespoons oil on medium high heat fry okra for 3 minutes. This recipe requires stirring every 20 minutes. This prep is an all day affair and don't do what I did initially thinking, oh my stove can go down to almost off and won't need as much stirring, because it most definitely will. Many modern versions of gumbo can (and do) still use okra, but often list it as optional and using roux or filé (sassafras) as a thickener, but okra always has a home in any gumbo recipe and this version ensures it isn't sticky or slimy. It is a quintessential ingredient in gumbos, of course, because traditionally gumbo is a soup or stew that is thickened with okra and dates back to well before the Louisiana Purchase.
Place over very low heat as low as you can get it without the flame going out.Add, in this order, the garlic, oil, okra, and diced tomato. My first experience with it as a kid was in gumbos and various other creole and cajun foods. Spray a heavy 10 to 14-inch skillet, cast-iron or otherwise, one that has a tight-fitting lid, with spray oil. Season to taste with salt, pepper and granulated garlic.Okra is a much maligned vegetable outside of the Southeastern US. 2 pounds chicken wings cut into drummettes, seasoned and browned. Many Louisianans make large batches of this dish to freeze for later use in gumbo. Add shrimp and continue to cook additional 15–20 minutes. 1 - 10 ounce can Rotel tomatoes and chilis, spicy. Smothered Okra with Tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Stir constantly until okra stops “stringing.” Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally. Sauté okra, onions, celery, bell peppers and minced garlic approximately 30 minutes. Bake, stirring occasionally, for 1 1/2 to 2 hours, or until the slime has. Combine the okra and the rest of the ingredients in a large heavy ovenproof pot, not cast iron. In a 4-quart saucepan, heat oil over medium-high heat. Cut off the stems and slice each pod crosswise into 1/2-inch rounds. As season progresses, okra hardens and is no longer prime for smothering. Dont forget to stir, stir, stir to prevent sticking and burning.
NOTE: It is important to select only young and tender okra for smothering. In a heavy saucepan or Magnalite cookware, cook the okra, onions, tomatoes in the oil over medium low heat stirring continually for about 45 minutes to 2 hours (depending on the amount you are cooking) until the okra is no longer slimy and has achieved a light greenish brown color. Many Louisianians make large batches of this dish to freeze for later use in gumbo.ġ pound (71–90 count) shrimp, peeled and deveined Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. The vegetable was quickly adapted for use in many dishes, especially gumbo. Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s.
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