Okra - recipes?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| I have no idea what to do with okra... But my mom grows it and is on vacation. So suddenly I gave a lot. Ideas? |
Anonymous
|
cut up ocra.
pan fry in a non-stick pan for about 10, 15 minutes. Add olive oil, onion. Saute until onions are clear. Add a little garlic. Add either fresh tomatoes or a can. Add a little sugar if your into that. YUM. |
Anonymous
| Fry |
Anonymous
Anonymous
| Bamia (Meat and Okra Stew) |
Anonymous
Love this! |
Anonymous
Anonymous
|
Breaded and fried in a cast iron skillet.
Yes. I am southern. We know our okra. |
Anonymous
| I can remember eating heavenly fried okra at the Carolina Inn during college. Yum. |
Anonymous
| You could fry it (delicious) or cut it up and serve it with stewed tomatoes over rice. |
Anonymous
| Op here, thanks for the ideas. |
Anonymous
| Deyhdrate it and make okra chips. I season it with smoked paprika, garlic, and salt. It shrivels a lot, but the kids love it. |
Anonymous
|
Gumbo
"The Frugal Gourmet" Jeff Smith's Backwoods Gumbo 2 lbs chicken gizzards, cut into 1/2-inch dice 2 lbs turkey necks or chicken necks 4 T. peanut oil (Grandma used lard) 4 T. flour 4 ribs celery, chopped 1 lg yellow onion, peeled and chopped 1 green sweet bell pepper, seeded and chopped 3 cloves garlic, peeled and chopped fine 1 can (14.5 oz) whole tomatoes, crushed with your hands 1 tsp. whole thyme leaves 1 tsp. whole basil leaves 3 whole bay leaves 2 T. filé powder 2 T. Worcestershire sauce 1 tsp. Tabasco sauce or Louisiana hot sauce 1 tsp. salt 1/4 tsp black pepper, or to taste 1 lb. smoked hot sausage, cut into 1-inch pieces 3 to 4 c. cooked long-grain rice Place the gizzards and necks in a 12-quart stockpot and add 3 to 4 quarts of water. Cover and simmer until tender, about 2 hours. Set aside to cool. Heat a large black frying pan and add the oil and flour. Stir over medium heat until the mixture becomes a peanut-butter-colored roux, about 10 to 15 minutes. Add the celery, onion, green pepper, garlic, and tomatoes and cook, stirring all the time, until almost tender. Stir in the remaining ingredients except the sausage and the rice and simmer a few minutes until thickened. Strain the necks and gizzards from the kettle, reserving the broth. Place the poultry pieces and the vegetable mixture in the kettle, along with 2 quarts of the reserved broth. Stir over medium heat until the mixture thickens. Simmer for 30 minutes. Add the sausage and cook for an additional 15 minutes. Serve over 1/4 cup of cooked rice in each bowl. Serves 8 to 10. |
Anonymous
| I grill it or steam it so it's crisp-tender. |