![]() Substitutes are Tasso, Smoked Turkey Necks or Wings, or Smoked Ham Hocks or Shanks. Note on the Ham: Use smoked ham for that smokey flavor. It contributes to the smokey background and the fat provided will be used to fry the onions. Note on the Bacon: Use smoked bacon for this recipe. Prefer No Tomatoes? Add a tablespoon of apple cider vinegar or lemon juice to add some of the acid missing from the tomatoes. Check out my Lagniappe article on how to peel tomatoes. You can use canned dice tomatoes or fresh tomatoes that are very ripe, peeled, and seeded. Note on Tomatoes: I used canned whole tomatoes in developing this recipe. Frozen okra does not need to be defrosted before cooking, but make sure there is no ice attached to the okra. Note on Okra: Use fresh or frozen okra for this recipe. Here are some of the key ingredients for this recipe: Ingredient Notes This Smothered Okra and Tomatoes recipe’s long slow cooking method and the acid provided by the tomatoes eliminate any slime and render the okra tender and flavorful. Okra also freezes well, eliminating all of its perceived challenges. Young, fresh okra can be tender and delicious and the sliminess can be cooked away. It can be slimy, which is off-putting to many people, and it can be tough and woody if left on the plant too long. Okra is one of those fringe vegetables (it is technically a fruit, but we will leave that for now) that many people view with a wary eye. The African word for okra is a derivative of the West African term “gombo” which was adulterated into gumbo and eventually became embedded in Creole culinary nomenclature. It was a common vegetable in slave gardens and most likely added to French bouillabaisse as a thickener. Okra’s popularity in South Louisiana dates back to the West African slaves and was likely introduced during the French colonial days in the early 1700s. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. As an Amazon Associate, I earn from qualifying purchases. This post is not sponsored, but you will find affiliate links on this page. Sweet Daddy D's Smothered Okra and Tomatoes This recipe is perfect with fresh or frozen okra and can be served as a main course or as a side dish. Smoked ham and South Louisiana seasonings round out a comforting flavor. This simple recipe smothers tender okra, yellow onions, and tomatoes in their own juices. Stewed or Smothered Okra, a traditional favorite of Creole and Cajun cooks, clearly fits in the South Louisiana comfort food category. The tangy harissa (or Sriracha chili sauce) adds great dimension to the fresh tomato sauce.You’ll linger on familiar memories with the first bite of Sweet Daddy D’s Smothered Okra and Tomatoes. Depending on the variety, if the pods are much longer they are going to be tough, woody, and dry. For the best results, choose fresh okra pods no longer than 4 inches in length. Light enough for a main dish on a summer evening, you can also serve it with fish or grilled chicken. This easy and delicious recipe for Okra and Chickpeas in Fresh Tomato Sauce, developed by chef and cookbook author Virginia Willis, is ready for the table in just thirty minutes. One of the more traditional ways to cook okra is to partner it with onions and fresh tomatoes. Okra, an important member of the canon of Southern foods, can be fried, stewed, sautéed, and roasted. Others, like okra, don't just thrive, but seem to revel in the weather, growing ever taller as the thermometer spikes. Some plants wilt in the heat and humidity of a Southern summer, unable to bear up under the blistering sun and suffocating humidity. ![]()
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