Oh and also a new account for Instagram lovers I’m trying my hand at that media now too so click over and follow me there if you’d like. You can also leave comments on this blog or reach me for easier access on my FB Page, so be sure and follow me there and on Pinterest. To receive all my latest recipes as they are posted be sure and leave your e-mail address in the field on the top left of this post. I know that isn’t the case everywhere so here is the basic version of this dish and it is as good a recipe as I have eaten in any restaurant. Although it is a favorite of mine I have really never made it a lot in the past, because it is just so accessible around here. I don’t know about the rest of the country, but here in East Texas just an hour West of Louisiana, if you go into a diner with a steam table or family style eating you will typically find some version of this Creole Style Stewed Okra and Tomatoes. I’m just sorry I didn’t weigh in on this one earlier since I’ve been a lifelong okra fan even back when okra wasn’t cool :). The okra mixture will thicken upon cooling, so you may have to add a little water or chicken broth.Since I know you’re all anxiously awaiting the next OKRA recipe here’s my contribution in the form of Creole Style Stewed Okra And Tomatoes. When ready to serve, I've found the best result is to reheat on the stovetop. Just store it in an airtight container in the fridge. You can make Smothered Okra and Tomatoes in advance - up to about 3-5 days in the refrigerator. If you want to serve this as a main dish next time, just cook a little rice and place a big spoonful on top! Garnish with a little green onion and you've got a pseudo "okra gumbo"!Īnother idea is to cook sausage links and add them to the okra tomato mixture! Storage and make ahead Smothered okra and tomatoes pairs well with just about anything! Fried catfish, chicken fried steak, meatloaf, or pot roast- it's a perfect and healthy Southern side dish your family will learn to love! Braising is probably the best comparison to "smothered" or "stewed." Serving Suggestions It means to slow cook something (vegetables or meat) on moderate heat with ample liquid. These terms are often used interchangeably in Cajun and Creole cooking. What does "smothered" or "stewed" mean in cooking? Boil 2-minutes stick a fork in the okra to test for the tenderness of the okra cover and remove from heat let rest 5-minutes, taste for seasonings, then serve.Toss salted okra in a colander to shake off excess salt add okra to tomato mixture.Add water, chicken or vegetable broth bring to boil.(The reason we cook the tomatoes so long is to cook out the acidity) Add tomatoes, bay leaves, Creole (or Cajun) seasoning cook on medium 20 minutes uncovered, until sauce begins to thicken.In a large ceramic or stainless steel pan, heat oil to medium heat and saute onion and garlic.(The salt absorbs some of the moisture so the okra won't be too slimy.) Shake off excess salt, pat the okra dry and cut okra in ¼" inch to ½" inch rounds. Season lightly with kosher salt- let it sit for 15 minutes.First, rinse and pat dry the whole okra pods cut into ¼" inch rounds and place them in a single layer on a paper towel.Use fresh, or frozen okra, a sweet yellow onion, tomatoes (fresh are best but you can use canned tomatoes), Creole or Cajun seasoning, water or chicken broth (not shown), garlic (fresh or garlic powder), a few dried bay leaves, a little salt and black pepper. This classic okra and tomatoes recipe is based on a few simple ingredients. Affordable - these are fresh summer vegetables which means in the summer, they're cheap! You can also make this with canned tomatoes and frozen okra.Healthy and Low-Calorie- not all Southern food is fried and this offers a whole lot of vitamins and nutrients- a perfect vegetarian dish or vegetable side dish to your fried catfish.Quick and easy - takes about 35-minutes to prepare you've gotta cook down or "stew" the tomatoes.Prepping the okra with salt avoids "slimy" okra.Once you learn how to cook okra and tomatoes, you'll probably make it more often than you think! Slimy green vegetable that "had-the-dickens-boiled-out-of-it." we'd just scoot it around on the plate.īut here's a smothered okra and tomato recipe that you'll actually enjoy - no slime-just delicious tender okra in a savory Creole-type tomato sauce. Many a Southerner remembers Grandma's boiled okra recipe and we hated it. This Southern okra recipe is proof that not all Southern food is fried! Simple recipe with simple ingredients!
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