![]() This makes it a great addition to soups, stews and gumbos. Okra contains mucilage, which is a natural thickening agent, so when it’s heated, okra acts as a thickener. Add olive oil to a large skillet over medium heat, then add the Andouille sausage slices (you may want to slice the sausage while the olive oil is heating up). While it’s cooked and enjoyed as a vegetable, it’s actually a fruit, and has a mild, earthy flavor. It’s sometimes called lady fingers because of its shape. 3 pounds fresh or frozen okra 3 tbsp canola oil 1 cup chopped onion or 1 large onion 1 cup chopped green bell pepper 1 (16 oz) can whole tomatoes or 1/2. ![]() Place a 12-inch cast iron skillet over medium heat. Transfer the sautéed bell pepper and celery to the pot with the okra and tomatoes. ![]() Step 4: Cooking the Stewed Okra and Tomatoes. Add the chopped bell pepper and celery, sautéing them until they become tender. Okra is green in color with a long, slender shape and white seeds inside. Turn off the heat and let the rice sit for another 20 minutes (I set a timer). While the tomatoes and okra are simmering, take another pan and heat some oil over medium heat. Toss salted okra in a colander to shake off excess salt add okra to tomato mixture. Okra is amazing in this chicken and sausage gumbo and this seafood gumbo, but stewing fresh okra together with tomatoes is a whole other way to appreciate it and a Southern favorite!Īnd don't worry, we cook it long enough to cook away all that sliminess! This smothered okra works great as a vegetable side dish or even a main dish!Īnother great way to get rid of okra sliminess is to fry it - try this air fryer okra! Jump to: Add water, chicken or vegetable broth bring to boil. ![]()
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