3/15/2024 0 Comments Southern okra stew![]() Some folks even like to add in other veggies to their okra and tomatoes, like maybe a bit of green bell pepper or corn in their okra and tomatoes - kinda like I do my summer succotash. I also like to add in a can of Rotel for the extra kick too, but you can omit that if you prefer and add extra tomatoes. One of our Facebook readers even found some way up in Oregon y'all! Now how about that? I like to think that I started a trend there! It really is a very good general purpose Cajun seasoning and as y'all know, I use it a lot. I'm startin' to see Slap Ya Mama showing up mentioned on a few other blogs. I keep it pretty simple from there, tomatoes - fresh if you have 'em, canned and diced if not - a little bit of garlic and a few simple seasonings - a bit of salt and pepper, sugar and of course, my favorite Slap Ya Mama Cajun seasoning, though you can substitute what's available to you, or omit it if you prefer not to have the heat. With a very short shelf life, most of us who grow them, put at least some of them up that way anyway and I find frozen okra to be just as delicious, so use what you have access to. Okra can be fresh or frozen, it really doesn't matter and frankly I almost always have frozen since they are convenient to have on hand. Me? I happen to be a lover.Īlso known as okra gumbo, I like to start mine with bacon so that I can use the drippings to saute the onions and okra - and when they are available, absolutely use sweet Vidalia onions. There's always at least one person who feels a need to express their dislike of okra, one of those veggies folks seem to either love or hate. Of course, you can make it any level of heat you wish from mild to hot.A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick.ĭefinitely another southern favorite for us veggie lovers that's made in a variety of ways depending on the household - though I'll betcha a dollar that soon as I post this link over on the Facebook page I'll get a few proverbial and unfortunate "yucks." ![]() I love adding the fresh corn (when available) near the end for its sweetness and a bit of crunch in contrast to the softness of the rest of the dish. My okra stew recipe below is really simple and straightforward. You can find a variety of recipes in Indian cooking using this approach. This prevents the okra steaming in its own vapor, which adds to the slime. Cooking okra “dry” over high heat is also effective. ![]() Lemon squeezed over okra cooked at high heat is another method Adding acid to okra reduces the slime – hence the popularity of cooking it with tomatoes.Also if you’re slicing the okra into rounds, wait and cut it until just before using. Cutting okra so you barely remove the stem (without piercing the main part) and leaving the tip on will prevent slime from entering the dish.Okra is actually used as a thickener because of its slimy texture, such as in gumbo dishes. This thickens when the okra is heated, producing a slimy outcome. ![]() Okra contains mucilage, the same substance that aloe has.See my post Oh, Okra! for more harvesting info. In other words, we pick a few pieces each day and save it up until there’s enough to cook (they generally keep up to two weeks in the fridge). While gardeners have great success growing okra here in South Florida, it does yield a slow-giving harvest. It is simple to make, delicious, and slime-free. This okra stew recipe has always been my go-to favorite, my “okra comfort food,” if you will. Summertime in Miami, if you’re an avid gardener, means dusting off the variety of okra recipes collected over the years and making some choices.
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