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 c
- extra virgin olive oil
- 1 c
- frozen onion blend, you can use fresh onions
- 40 oz
- package of fresh frozen okra, or fresh
- 15 oz
- can diced tomatoes
- 1
- salt and pepper to taste
Step-By-Step
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..
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.
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.
