SMOTHERED OKRA AND TOMATOES
Prep Time: 1½ Hours
NOTE: It is important to select only young, tender okra for smothering. As the season progresses, okra hardens on the bush and is no longer prime for cooking. In a 4-quart, heavy-bottomed pot, heat oil over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 2–3 minutes or until vegetables are wilted. Add okra, tomatoes and chicken stock and bring to a rolling boil. Reduce to simmer and cook approximately 1 hour or until “stringing” or the slime created from the extruded protein of the okra disappears, stirring occasionally. Okra and tomatoes should be well smothered and tender. Adjust seasonings to taste using salt and pepper.
Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295