smothered okra & tomatoes
★★★★★
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!
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Ingredients For smothered okra & tomatoes
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1/3 cextra virgin olive oil
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1 cfrozen onion blend, you can use fresh onions
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40 ozpackage of fresh frozen okra, or fresh
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15 ozcan diced tomatoes
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1salt and pepper to taste
How To Make smothered okra & tomatoes
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1In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender. -
2Add 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..
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3Cook 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.
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4Serve 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.
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