Smothered Okra

Smothered Okra

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.

 

Smothered Okra
Serves 10
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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Ingredients
  1. 3 pounds okra, washed, stemmed, and sliced crosswise ¼ inch thick
  2. 3 cups chopped onion
  3. 1 cup chopped celery
  4. 6 medium ripe tomatoes, peeled, seeded, and diced
  5. 1 tablespoon salt
  6. ½ teaspoon cayenne pepper
  7. ¾ cup chicken broth or water
Instructions
  1. Preheat the oven to 350°.
  2. 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.
  3. Serve warm or cool. Let cool completely before storing in freezer-safe containers.
Notes
  1. *Preferably not cast iron because it may overly blacken okra.
Louisiana Cookin https://www.louisianacookin.com/

by Marcelle Bienvenu

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