Smothered Okra & Tomatoes
By
Kathy Sterling
@Kster2033
1
Growing up with Grand Parents who lived off the land in Southern Louisiana, we had a lot of fresh vegetables. Nothing is more comforting in my book than smothered okra and tomatoes.
My Grand Mother always started hers by browning the onions in bacon drippings, but I tried to make mine a little healtier.
I like this dish served as a vegetable side dish or over rice as a main meal. I also like it in my Cajun gumbo, just store a couple of cups into gumbo when it is almost ready to serve and enjoy!
My Grand Mother always started hers by browning the onions in bacon drippings, but I tried to make mine a little healtier.
I like this dish served as a vegetable side dish or over rice as a main meal. I also like it in my Cajun gumbo, just store a couple of cups into gumbo when it is almost ready to serve and enjoy!
Ingredients
-
1/3 cextra virgin olive oil
-
1 cfrozen onion blend, you can use fresh onions
-
40 ozpackage of fresh frozen okra, or fresh
-
15 ozcan diced tomatoes
-
1salt and pepper to taste
How to Make Smothered Okra & Tomatoes
- In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
- Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
- Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
- Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.
