Stewed (Smothered) Okra

Sep 4, 2012 by

Stewed (Smothered) Okra

Stewed (Smothered) Okra
Author: 
Recipe type: Side Dishes
Cook time: 
Total time: 
Serves: 4
 
This classic way of cooking okra allows you to use okra as a side dish or using the prepared okra make the ever popular classic shrimp and okra gumbo. This version is cooked down and has no slime consistency.
Ingredients
  • 1 pound fresh or frozen okra
  • 3 tbsp canola oil
  • 1 cup chopped onion
  • 1 cup green pepper
  • 1 16 oz can wholes tomatoes or ½ pound fresh chopped tomatoes
  • 1 tsp salt
  • ¼ tsp Tabasco sauce optional
Instructions
  1. Stove Top Method: Wash fresh okra. Remove stems and cut okra into ½ inch rounds. In a cast iron or heavy saucepan, cook the okra in the oil over medium low heat stirring continually for about 15 minutes until the okra is not very stringy. In another skillet, saute the onions and green peppers in one tablespoon of cooking oil until wilted. Combine the cooked vegetables. Add the tomatoes, salt and Tabasco. Cook for 10 minutes or until the tomatoes have cooked and dwindled down. Check your seasonings and serve as a vegetable side dish, with rice and gravy or make the okra and shrimp gumbo. Cei cest bon!
  2. Oven Method using Rotel Brand Tomatoes: Preheat oven to 375 degrees. Defrost the frozen okra in a microwave or at room temperature. In a large Magnalite pot or Dutch oven (need cover), spray with Pam or add the oil. On the stovetop add the okra (3 one-pound packages of cut up frozen okra), the chopped onion and bell pepper and one can of Rotel. Stir and heat until the pot is warm. This is done to speed the cooking process. Cover the pot and place in the preheated 350 degree oven. Set your timer for 1 hour. Take out and stir thoroughly. Repeat this step at ½ hour intervals. After two hours you can judge if you need to cook longer. Do so by continuing the step. Editor's Note - What I like to do is cook this dish in the late evening I cook it for two hours and then turn off my oven and leave it in the oven until the next morning. The heat left in the oven will continue to smother ("cook it down") the okra. No need to stir. At this point it will look just like you remember Momma's smothered no slime okra.
Notes
From RealCajunRecipes.com

 

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