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Okra

Okra and corn with tomatoes

Makes 6 servings

1/4 c olive oil

1 large onion, thinly sliced

2 bay leaves

1/2 tsp each dried thyme, red pepper flakes and basil

1 green pepper, diced

3 large ripe tomatoes, seeded and chopped

2 c small (2-inch) okra pods, whole or sliced

1/2 c water

3/4 tsp salt

1/4 tsp black pepper

Kernels from 4 ears corn (about 2 c)

1. In heavy skillet over medium-high, heat oil and add onions, bay leaves, thyme, red pepper flakes, and basil. Cook and stir until onions are limp.

2. Add green pepper; cook until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat, and simmer uncovered 15 minutes, stirring occasionally.

3. Add corn and cook 5 minutes. Serve hot.
 

Okra and Green Beans

Makes 6 servings

3/4 lb fresh whole okra

3/4 lb fresh green beans

1 c water plus 2 Tbsp

1 (6-oz) can tomato paste

4 Tbsp olive oil

1 medium onion, diced

2 large garlic cloves, minced

Salt and pepper, to taste

1. Wash okra pods, trim stems, do not remove caps.

2. Wash beans and cut into 3-inch lengths.

3. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a saucepan. Bring to boil, stirring often.

4. Add okra and beans and additional water if necessary to almost cover vegetables. Reduce heat to low, cover and simmer until vegetables are crisp-tender, 20-30 minutes. Serve hot or cold.

 

Shrimp gumbo

Makes 6 servings

2 c sliced fresh okra

1/4 c canola oil

2/3 c chopped green onions

3 cloves garlic, minced

1/2 tsp black pepper

2 c water

1 c chopped tomatoes

2 whole bay leaves

1/2 c uncooked rice

1 lb fresh medium shrimp, peeled and deveined

6 drops hot pepper sauce

1. In a large stock pot over medium-high heat, sauté okra in oil 10 minutes.

2. Add onions, garlic, and pepper. Cook 5 minutes. Add water, tomatoes and bay leaves. Cover, reduce heat, and simmer 20 minutes.

3. While vegetables are simmering, cook rice according to package directions. Keep warm.

4. Add shrimp to okra mixture. Cover and remove from heat. Let stand 5 minutes, or until shrimp turns pink. Do not overcook. Remove bay leaves; stir in pepper sauce. Serve hot over cooked rice in soup bowls.

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