Local Flavor: Smothered Okra

Hooray for hydroponics and greenhouses. Cause that’s how I scored some early summer okra. “Much maligned” is a pretty apt description of this delectable Southern summer vegetable. It gets a bad wrap for its slimy texture. But okra’s sliminess can be minimized with longer cooking times. Which brings me to a recipe for Southern Louisiana style smothered okra.

The amount of vegetables called for is approximate. It’s roughly equal parts okra and tomato with a bit of onion, garlic, and green bell pepper. Leftovers of smothered okra can be added to a gumbo. If I were planning for that, I’d probably add stalk or two of chopped celery with the onions and pepper. Also, you can substitute canned tomatoes for fresh.

Smothered Okra

2 c. okra, chopped
2 c. fresh tomatoes, roughly chopped
1 small or medium onion
1 large bell pepper
1-2 cloves of garlic
A few tablespoons vegetable oil
Salt

Heat oil in large pan over medium heat. Add onions and bell pepper. Saute until softened. Add garlic and saute until fragrant. Add okra and tomatoes. Stir to coat with oil, pepper, onion, and garlic mixture.

Reduce heat to simmer. Cover and cook, stirring occasionally, until okra reaches desired tenderness (budget on 30 minutes to an hour depending on your taste). Remove from heat and salt to taste.

Serves 4 as a side dish.

We served ours with Cajun spiced chicken thighs. Just premixed Cajun seasoning + boneless chicken thigh fillets + pan searing + saute. Easy.