lina: to use an icon without attribution to its creator is unjust (Default)
[personal profile] lina posting in [community profile] recipebox
This is a rehash of a recipe I posted on WikiCookbooks a while back. It's good as a side dish, served over rice, or as a base for gumbo. We usually make this in large batches and freeze most of it into 2-4 qt portions, which can be used as a base for one's next gumbo (seafood or greens).

Ingredients
  • 1 Lb okra, washed and sliced into 1/4 - 1/2 inch wide pieces

  • 4-5 medium tomatoes, diced

  • 1/2 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/113 g)

  • Salt, pepper, etc. to taste


  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 use in your next gumbo.

Sounds so good...

Date: 2009-04-15 07:07 am (UTC)
ext_9387: (Default)
From: [identity profile] ladyseishou.livejournal.com
... I love okra but have never experimented much with it. I've done something similar with summer squash but never thought about making extra and freezing it. When you freeze the smothered okra, would you say that you could still serve it as a side dish (not a lot of change in texture) or is it really better to cook up as a gumbo after thawing?

(no subject)

Date: 2009-04-15 02:52 pm (UTC)
delphi: (Default)
From: [personal profile] delphi
Do you know, I've never actually had okra before in my life? This recipe gives me a good excuse to rectify that!

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