Cookbook:Smothered Okra

| Vegetable recipes | North American cuisines | United States cuisine | Cajun cuisine

Smothered okra is an easy dish that works well as a side vegetable. It can also be added to seafood and okra gumbo as the okra base. It is made with okra and tomatoes, and is best served over rice.

Ingredients

 * 1 lb (450 g) okra, washed
 * 4–5 medium tomatoes, diced
 * &frac12; medium-large yellow onion, diced
 * 2–3 stalks celery, sliced or diced
 * 1 green bell pepper, diced
 * 2–3 cloves garlic, sliced or diced
 * 1 stick (&frac12; lb / 113 g) butter
 * Salt, to taste
 * Pepper, to taste

Procedure

 * 1) Remove okra tips and heads, and slice into &frac14;–&frac12; inch wide pieces.
 * 2) Sauté onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to sauté shortly before the onion is soft.
 * 3) Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.
 * 4) Simmer over medium heat until the okra is no longer sticky and stringy. The okra will change to a darker green color.
 * 5) Serve over rice or freeze to use in your next gumbo.