My cache of okra is usually destined for a large roasting pan. Once the smothered okra is ready, I put up for later use in gumbos or as a side dish in the coming months.
My cache of okra is usually destined for a large roasting pan. They’ll be smothered, then put up for later use in gumbos or as a side dish in the coming months.
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- 3 pounds okra, washed, stemmed, and sliced crosswise ¼ inch thick
- 3 cups chopped onion
- 1 cup chopped celery
- 6 medium ripe tomatoes, peeled, seeded, and diced
- 1 tablespoon salt
- ½ teaspoon cayenne pepper
- ¾ cup chicken broth or water
- Preheat the oven to 350°.
- In a large oven-safe pan*, combine okra, onion, celery, tomato, salt, cayenne, and broth. Cover pan, and bake, stirring occasionally, 30 minutes. Reduce heat to 300°. Continue baking, covered, stirring occasionally, 1½ to 2 hours. Bake uncovered the last 15 minutes of cooking.
- Serve warm or cool. Let cool completely before storing in freezer-safe containers.
- *Preferably not cast iron because it may overly blacken okra.
Louisiana Cookin https://www.louisianacookin.com/
by Marcelle Bienvenu