3/8/2024 0 Comments Stewed okra without tomatoes4 small (or 3 medium) sweet yellow onions (preferably Vidalia), chopped.2 pounds okra, sliced with stems removed.It was the first time that I cooked okra kind of by itself, instead of just using it as a thickener in a gumbo. This recipe is based on the one in Louisiana Real & Rustic, with a few modifications. So, off to the market I went, and fresh okra did I purchase.Īs it turns out, I ended up making the same recipe that my wife made last summer: Smothered Okra with Tomatoes & Onions. “You loved it last summer when I smothered it with tomatoes.” she said. Funny how quickly we can forget some things. I was wondering if I was going to be expected to eat it again. Then, the other day, my wife asked me to pick up some fresh okra from the farmers market. I really only had fresh okra for the first time last summer… just to appease my wife. But that was frozen okra we bought at the supermarket. I used okra several times in gumbo over the course of the fall and winter. She also fried okra last summer, just for fun. Last summer, my wife made Smothered Okra & Tomatoes based on Emeril Lagasse’s recipes in Louisiana Real & Rustic. I can’t say that I would normally opt for okra on any given day. It’s easy to make, and it’s delicious in the summer when both shrimp and okra are in season. As a matter of fact, one of my favorite gumbos is Shrimp & Okra Gumbo. I am happy to say that things have changed. And, in my book, only licorice was supposed to taste like licorice. I loved just about anything fried, so you know I tried it. My mother was particularly fond of fried okra. ![]() So okra was always a possibility on our summer menus, much to my dismay. But my mother loved it, and my grandfather grew it in his garden. I would even pick it out of my gumbo and set it on a plate or a paper napkin. Okra and Conversion of the Heart (Sorta…)
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