Okra and Tomatoes
  • 3 TB oil or butter
  • 3 TB flour
  • 1 onion diced
  • 4 garlic cloves minced
  • 16 oz okra sliced (if frozen...thaw)
  • 3 cans diced tomatoes
  • ½ tsp Tone Chachere's
  1. Heat oil in heavy pan to medium. Add flour. Stir often and cook until a deep chocolate color to create a roux. (Reducing heat to med/low or low will probably be necessary not to cook too quickly or burn the flour.)
  2. Whiz one can of diced tomatoes until smooth.
  3. Once there is a roux add onion and garlic. Cover and simmer on lowest heat for 15 minutes.
  4. Add diced tomatoes and seasonings. Cover and simmer on lowest setting for approximately 3-4 hours. Stir as needed to avoid sticking or burning on bottom.
  5. Add whizzed tomatoes. Cook until heated through. Adjust seasonings as needed.
  6. Serve with cornbread or rice.
Recipe by NextGoodMeal at http://nextgoodmeal.com/okra-and-tomatoes/