Benefits of Stewed Corn and Tomatoes with Okra Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.Īdd corn and okra and cook, stirring occasionally, until just tender, about 15 minutes. Let’s dive into the culinary symphony of Stewed Corn and Tomatoes with Okra with these simple steps:Ĭook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. I like using a chicken thigh package to simplify things but use your favorite ingredients.See also Pork Shoulder Cutlets with Fennel and Asparagus Salad Recipe Preparation My favorite is Shrimp Okra Gumbo, but it's delicious with shrimp and crab, chicken and shrimp, or just chicken and sausage. You can also serve this same tasty okra dish as a healthy side next to most entrees. See how simple it is to smother okra? While it's cooking, you'll find the aroma is a delicious delight, too. It's not complicated to use, and it's easy to store. A vacuum sealer for plastic bag storage, like this Omote vacuum sealer machine, is an excellent way to package stewed vegetables. You only need about 4 cups of it in this gumbo recipe.Īfter the vegetables cool, you can proceed to make gumbo or store it in plastic bags. Make it ahead of time and store it in the refrigerator or freezer when needed. Season with salt and cayenne pepper, and it's ready for gumbo.Ī good idea is to make a batch of this Creole Seasoning Blend Recipe to use in place of the trinity and garlic. Then, onions, bell peppers, celery, garlic, and tomatoes are added to the okra to cook more until they are browned and smothered together. We cook the okra for about an hour or until it is no longer slimy. It's such a simple and rewarding process. It sure is convenient during those cold, wet winters that make one cry out for a hot bowl of gumbo.īut of course, you don't have to be a Cajun to enjoy having a freezer full of stewed okra! Nor do you need special skills or appliances. Like any other Cajun kitchen in Acadiana, keeping a freezer stocked with this vegetable medley is crucial. It's also a healthier substitute for people sensitive to gluten, found in an oil and flour roux. Okra may seem strange for gumbo, but it's a delicious thickener that pairs well with chicken and seafood. This way, all she had to do was defrost a bag and heat it up before adding meat and/or seafood, then add broth and water to simmer the flavors together. She made such a big batch to keep individual packages in her freezer to make gumbo throughout the year. Then she'd throw them into her large magnalite pot and stir over medium heat until every ingredient was perfectly cooked. She'd chop the okra, the Cajun holy trinity, and a few other vegetables. More Gumbo Recipes And Sides To Go With ThemĮvery summer, Mama would gather a mess of fresh okra.Please note that the Louisiana Woman Blog contains Affiliate links with Amazon, and I will earn a commission if you purchase through those links. It's a timesaver stored in the freezer, sitting ready when there's a need for a pot of okra gumbo. This traditional Cajun stew is a flavorful base that thickens a gumbo, replacing a classic flour and oil roux. A pot of smothered okra for gumbo is prepared with a medley of vegetables.
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