| Smothered Okra is a South Louisiana
favorite. This can be eaten as is, and, becomes the beginning of a
Shrimp Okra or Chicken Okra Gumbo.
Ingredients:
1/3 cup vegetable oil
2 pounds okra sliced crosswise into 1/4 inch slices
2 med. chopped onions
1 chopped bell pepper
1 stalk chopped celery
Handful of chopped green onions
Pinch of garlic powder
Pinch of Thyme
Pinch of sugar
Salt, Pepper & La. Hot Sauce
1 - 2" x 2" piece of salt meat or pickled pork
2 (16 oz.) cans stewed tomatoes cut up with liquid
water or chicken broth as needed
Pour the oil into an aluminum, Teflon coated or stainless
steel pot (not cast iron - the okra will turn black). Add
the onion, bell pepper, celery and salt meat and sauté for 10 minutes.
Add the okra and sauté until sliminess begins to disappear.
Some folks add a little vinegar to help suppress the slime. Add
tomatoes and continue to sauté for about an hour stirring every
few minutes. As the water from the stewed tomatoes begins to
evaporate add a little water at a time to keep things moist. Add
remainder of ingredients and continue to cook for 30 minutes stirring
frequently Cover the pot. Cook on medium heat, stirring
occasionally, for 30 minutes. Reduce to low heat.
Continue cooking, with the lid on, for one and half to two
hours, or until the “sliminess” has disappeared. Cook,
uncovered for the last 15 minutes. The time will vary according
to the tenderness of the okra. You must keep stirring or it will
stick.
Makes about 10 servings.
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