![]() The okra mixture will thicken upon cooling, so you may have to add a little water or chicken broth. 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 1/4″ inch to 1/2″ inch rounds. Season lightly with kosher salt– let it sit for 15 minutes.First, rinse and pat dry the whole okra pods cut into 1/4″ 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. ![]()
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