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Smothered Okra




Source of Recipe


the web


List of Ingredients




1/4 cup vegetable oil
2 quarts fresh sliced okra
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
3 cups diced tomatoes
1/2 cup hot water
Salt, to taste
Cracked black pepper, to taste
Dash of hot sauce


Recipe



In a 4-quart saucepan, heat oil over medium high heat. Sauté okra, onions, celery, bell pepper and garlic approximately 30 minutes or until okra stops stringing. The okra will become slimy during this process and should be
stirred constantly until the stringing ceases. Add tomatoes and hot water, bring to a low boil and cook approximately 1 hour, stirring occasionally.
Season to taste using salt and cracked black pepper and a dash of hot sauce. You may wish to add lump crabmeat or shrimp into the okra at the end of cooking and serve it as a side vegetable. Many people will sauté a large batch of okra and divide it into smaller portions to freeze for later use.

Note: It is important to select only the young and tender okra for smothering. As the season progresses, the okra hardens and is no longer prime for smothering.

Makes 6 to 8 servings.

Source: 'The Evolution of Cajun & Creole Cuisine,' by John Folse