Best 9 Okra And Tomatoes Aka Okra Gumbo Recipes

OKRA AND TOMATOES RECIPE

Steps:

• Wash the tomatoes and okra under cool running water.
• Dice the onions.
• Place a skillet over Medium heat on your stove top.
• Add just enough oil to lightly coat the pan.
• Add bacon grease for seasoning if desired.
• When pan is hot, add the onions. Stir to coat with oil.
• Let the onions cook for several minutes while you prepare the tomatoes.
• Dice the tomatoes into larger sized pieces.
• Add the tomatoes to the skillet.
• Remove the ends from the okra and discard the pieces.
• Slice the okra pods into about ½ inch slices.
• Add the okra to the skillet.
• Add the black pepper, the salt and the sugar. Stir to combine.
• Reduce the heat slightly, and continue to stir and cook uncovered.
• Add a little warm water if needed to keep the vegetables moist.
• Cook until the okra is as tender as desired.
• Serve warm.
• Enjoy!

CLASSIC OKRA AND TOMATOES

Steps:

• Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
• Cut the okra into ¼-inch-thick slices, discarding the stems.
• Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
• Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.

OKRA GUMBO

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
• Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

OKRA AND TOMATOES (A.K.A. OKRA GUMBO)

Steps:

• Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
• **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

OKRA AND TOMATOES

Steps:

• Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
• Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
• *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

OKRA AND TOMATOES

Steps:

• In a saute pan, heat the oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

OKRA GUMBO (FOR THOSE WHO DON'T LIKE OKRA)

Steps:

• To shorten the cooking time of the okra, place it in a microwave safe bowl add two tbsp water, cover with plastic wrap, and cook 15 minutes. Stir, and cook an additional 5-10 minutes until the okra has changed color from bright green to a duller more olive color.
• Meanwhile, cook your chicken as desired, and chop into edible sized pieces. Dice the veggies. If you are using frozen veggies, microwave them a few minutes and drain off the excess liquid.
• Meanwhile, if time permits, slice the sausage and brown in a skillet over medium-high heat for about 5 minutes. (You can cook it in the pot you plan to make the gumbo in and set it aside if preferred.)
• In a large pot (preferably a cast iron dutch oven) brown the onions, bell peppers, and okra over medium high heat. The okra takes forever to cook, and requires constant stirring since it burns easily. It is done when the seeds begin to turn purple/brown - after about 25-30 minutes of cooking. If you didn't microwave it to begin with, you will need to cook it for about an hour. NOTE: I made this about 5 times before I realized that the okra must be cooked until the seeds are at least slightly brown. Otherwise, it will taste good but it won't get the right consistency.
• Add the chicken, sausage, tomatoes, broth/juice/bullion and water. I try to add about 1 1/2 times the amount of water as the amount of stuff already in the pot.
• Bring to a low simmer, simmer for an hour, stirring occasionally and adding water if needed. Add salt, pepper, and Tony's at the end of cooking. Serve over warm rice.
• I don't care for it, but my husband's cajun family serve potato salad as a side dish with their gumbo.

OKRA WITH TOMATOES AND OREGANO

Steps:

• Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
• Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.