Okra And Tomatoes Aka Okra Gumbo Recipes

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OKRA AND TOMATOES RECIPE



Okra and Tomatoes Recipe image

Step-by-step, photo illustrated instructions to make our Okra and Tomatoes. Visit the complete recipe online at Taste of Southern.com.

Provided by Steve Gordon

Categories     Side Dishes

Time 40m

Number Of Ingredients 8

1lb Okra
3-4 medium Tomatoes
1 medium Onion
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Sugar
1 Tablespoon Bacon Grease, optional
Oil for frying.

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



Classic Okra and Tomatoes image

Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.

Provided by Southern Living Test Kitchen

Categories     Okra

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh okra
1/4 cup bacon drippings
1 onion, chopped
1 green bell pepper, chopped
1 28-ounce can whole tomatoes
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lemon, cut in wedges
1 tablespoon all-purpose flour
1 tablespoon water

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



Okra Gumbo image

Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.

Provided by ILUV2SAVE

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
½ (16 ounce) package frozen okra, thawed and sliced
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
½ teaspoon file powder
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g

OKRA AND TOMATOES



Okra and Tomatoes image

This is a very simple recipe. I hope you enjoy it as much as my family does.

Provided by GWYNN

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 7

2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
½ green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

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.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g

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



Okra and Tomatoes (A.k.a. Okra Gumbo) image

I havent seen too many Okra recipes on Zaar, so i decided to post my favorite. My Grandmother taught me how to make this dish when I was 11, and I've been making it ever since. Its a great along side smothered steak and mashed potatoes, or rice.

Provided by Angie D.

Categories     Gumbo

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

8 slices bacon
1 large onion, chopped
2 (16 ounce) bags frozen cut okra (or 2lb. fresh okra, sliced into 1/2 inch pieces)
2 (14 ounce) cans diced tomatoes, undrained
salt and pepper

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



Okra and Tomatoes image

Provided by Alton Brown

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound okra, rinsed and trimmed
3 tablespoons olive oil
1 1/2 cups finely chopped red onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 cups peeled and chopped tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground grains of paradise* or black pepper
1/2 teaspoon freshly ground cardamom

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



Okra and Tomatoes image

Categories     Tomato     Okra     Simmer

Yield serves 4 to 6

Number Of Ingredients 9

3 tablespoons canola oil
1 onion, preferably Vidalia, chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
4 large tomatoes, cored, seeded, and chopped
3 sprigs of thyme
2 bay leaves, preferably fresh
Coarse salt and freshly ground black pepper

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)



Okra Gumbo (For Those Who Don't Like Okra) image

My mother in laws recipe. I like this, and I don't like okra, or other gumbos that I have tried. Perfect to have simmering on a cold night. The okra takes a long time to brown down (plan to spend at least 25 minutes stirring the pot) but the end result is worth it. The chicken listed as an ingredient came out confusing: you need 1 lb cooked chicken (breast, boiled pieces, or rotisserie )in bite sized pieces, and either reserved juices, broth, or bullion. You can also use leftover turkey instead of chicken.

Provided by Random Rachel

Categories     Gumbo

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs sliced frozen okra
1 rotisserie-cooked chicken (and 1 can broth) or 1 lb cooked chicken breast (and 2 bullion cubes)
1 lb sausage (preferably andoulle)
1 large onion, diced
1 bell pepper, diced
2 tablespoons oil (as needed)
1 (12 ounce) can Ro-Tel diced tomatoes with peppers (optional)
1 tablespoon salt
1 tablespoon pepper
1/2 tablespoon cajun seasoning (Tony's)

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.

Nutrition Facts : Calories 282.5, Fat 19.1, SaturatedFat 5.7, Cholesterol 60.4, Sodium 1149.1, Carbohydrate 9.5, Fiber 2.6, Sugar 3.6, Protein 18.7

OKRA WITH TOMATOES AND OREGANO



Okra With Tomatoes And Oregano image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
2 teaspoons fresh oregano (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1 1/2 pounds okra
Lemon juice to taste
2 teaspoons chopped flat-leaf parsley

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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 7 grams

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