Smothered Okra

2 qt. fresh sliced okra
1/4 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
3 cups diced tomatoes
1/2 cup hot water
Salt and cracked black pepper
1 dash red hot-pepper sauce

Directions:

Heat oil in a 4-quart saucepan over medium-high heat. Sauté okra, onion, celery, bell pepper and garlic approximately 30 minutes or until okra stops stringing. Okra will become slimy during this process and should be stirred constantly until stringing ceases. Add tomatoes and hot water; bring to a low boil and cook approximately 1 hour, stirring occasionally. Season with salt, pepper and pepper sauce.

Comments from Kathleen Morrison :

Keep on hand in the freezer for gumbo. Choose only young, tender okra for smothering.

If desired, add lump crab meat or shrimp at the end of cooking and serve as a side dish. Freeze in small portions for future use.

Recipe from The Evolution of Cajun and Creole Cuisine, by John D. Folse.

User Reviews:

A dash of thyme and a bay leaf would make this meal complete. Fresh hot peppers, which I grow are delicious in it too!
No crabmeat or shrimp is necessary. I believe that's why the recipe was written out for you.

Submitted by Georgieanna Cooke on November 01, 2001

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