Cookbook:Smothered Okra

From Wikibooks, open books for an open world
(Redirected from Cookbook:Smothered okra)
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Vegetable recipes | North American cuisines | United States cuisine | Cajun cuisine

Smothered okra is an easy dish that works well as a side vegetable. It can also be added to seafood and okra gumbo as the okra base. It is made with okra and tomatoes and is best served over rice.

Ingredients[edit | edit source]

  • 1 lb (450 g) okra, washed (remove tips and heads and slice into ¼ - ½ inch wide pieces)
  • 4-5 medium tomatoes, diced
  • ½ medium-large yellow onion, diced
  • 2-3 stalks celery, sliced or diced
  • 1 green bell pepper, diced
  • 2-3 cloves garlic, sliced or diced
  • butter (1 stick/½ Lb/113 g)
  • Salt, pepper, etc. to taste

Procedure[edit | edit source]

  1. Saute onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to saute shortly before the onion is soft.
  2. Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.
  3. Simmer over medium heat until the okra is no longer sticky and stringy. (The okra will change to a darker green color.)
  4. Serve over rice or freeze to use in your next gumbo.