BEEF AND OKRA STEW
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
SOUTHERN OKRA BEAN STEW
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
BAYOU OKRA SAUSAGE STEW
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. -Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 274 calories, Fat 20g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1011mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
CREOLE OKRA
A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
Provided by SILVERMARIGOLD
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
- Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 14.2 g, Fat 7.2 g, Fiber 5.1 g, Protein 4 g, SaturatedFat 1 g, Sodium 184.5 mg, Sugar 8 g
CAJUN OKRA STEW
Make and share this Cajun Okra Stew recipe from Food.com.
Provided by MichelleinHI
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large stew pot.
- Add chopped onions and garlic and saute for 2-3 minutes.
- Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
- Bring to a boil, stir well.
- Reduce heat and simmer on low 30 minutes, stirring occasionally.
- If the stew gets too thick add water as needed.
- Add chopped okra, stir well.
- Simmer another 15 minutes.
- Serve over rice.
CORN AND OKRA STEW
Steps:
- Simmer corn, broth, and water in a 4- to 6-quart heavy pot, uncovered, until corn is very tender, 8 to 10 minutes. Transfer with tongs to a plate and cool.
- Cut off kernels and return cobs to liquid with shrimp shells. Simmer 5 minutes, then pour broth through a sieve into a large bowl, discarding cobs and shells.
- Chop garlic in a food processor. Add onions and poblano and pulse until chopped.
- Cook onion mixture in oil with cayenne and black pepper in cleaned pot over moderate heat, stirring occasionally, until onions are softened, about 8 minutes. Add sausage and cook, stirring, 2 minutes.
- Add broth and bring to a simmer. Add okra, tomatoes, and salt, then simmer, partially covered, until okra is tender but not falling apart, about 30 minutes. Add corn and shrimp and cook, stirring, until shrimp are just cooked through, 2 to 3 minutes. Stir in scallions and season with salt and pepper.
CAJUN CHICKEN WITH OKRA
Quick dinner of chicken and okra, Cajun-style.
Provided by Michellea Southern David
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
- Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g
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STEWED (SMOTHERED) OKRA – OVEN OR STOVE TOP
From realcajunrecipes.com
5/5 (8)Category Main Dishes, Side Dishes, Soups & SaladsServings 4
- Stove Top Method: Method 1 - Wash fresh okra. Remove stems and cut okra into 1/2 inch rounds. In a heavy saucepan or Magnalite cookware, cook the okra, onions, tomatoes in the oil over medium low heat stirring continually for about 45 minutes to 2 hours (depending on the amount you are cooking) until the okra is no longer slimy and has achieved a light greenish brown color. Don't forget to stir, stir, stir to prevent sticking and burning. Do not use cast iron as the acid in the okra will remove the seasonings in your cast iron pot. Also never warm up any okra dish in a cast iron pot.
- Stove Top Method: Method 2 - Some cooks will sauté the onions and bell pepper in one tablespoon of oil until wilted in a separate skillet all the while cooking the okra in a separate pot until the okra is a light greenish brown color . Then will combine the okra, tomatoes, salt and Tabasco; cook for 10 minutes longer or until the tomatoes have cooked down, Again do not forget to stir, stir, stir to prevent sticking and burning.
- Check your seasonings and serve as a vegetable side dish, with rice and gravy or make the okra and shrimp gumbo. Cei cest bon!
- Oven Method: Method 3 - Preheat oven to 350 degrees. If you're using frozen okra, defrost in a microwave or at room temperature. Using frozen okra from your local supermarket allows you to “pick“ okra anytime saving time and freezer space. They are generally packed in one pound or three pound bags.
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