OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
LIMPIN SUSAN
Steps:
- In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.
OKRA TOMATO PILAF (LIMPING SUSAN) IN THE PRESSURE COOKER
Make and share this Okra Tomato Pilaf (Limping Susan) in the Pressure Cooker recipe from Food.com.
Provided by fluffernutter
Categories Brown Rice
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon in a pressure cooker over medium-low heat so the grease melts and thickly coats the bottom of the pan. Add oil if the bacon is lean.
- Add the okra and raise heat to medium-high. Fry until the okra is tender, about 5 minutes. Add the paprika and mix well.
- Add the rice and saute for 2 minutes. Add the broth and salt. Put the lid and gauge on and bring up to pressure. Time for 16 minutes (for firm rice) to 18 minutes (for soft rice) from the time the gauge begins to rock. Bring down the pressure by running water over the pan sides.
Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 3.7, Cholesterol 15.4, Sodium 492, Carbohydrate 41.7, Fiber 4.2, Sugar 2.3, Protein 7.8
LIMPIN' SUSAN
Steps:
- Cut the bacon into 1-inch pieces a fry it in a heavy skillet until it is crisp and has rendered most of its fat. Add the okra and onion and saute them in the bacon drippings, stirring occasionally, until the onion is translucent and the okra is tender. Add the rice, water, and salt and pepper and continue to cook for 5 minutes, making sure that all of the ingredients are well mixed. Transfer the rice and okra mixture to top section of a steamer, add water to the bottom, cover, and cook until the rice is fluffy and dry. The cooking times will depend on the type of rice, but this should take between 45 minutes and 1 hour. Serve hot and use a rice spoon, if you have one. In the rest of the world, this is a long-handle stuffed spoon. In rice eating Charleston, it's a rice spoon.
STEWED OKRA AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
- Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)
In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
Provided by Shawn C
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
OKRA PILAF
This is my very favorite rice recipe. I've served it many times and it's always received rave reviews. I hope you will enjoy it as much as I do.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the bacon until crisp; remove with a slotted spoon to paper towel to drain. Saute onion and green pepper in drippings for 6-8 minutes or until tender. , Stir in the okra, tomatoes, salt if desired and pepper; cook over medium heat for 5 minutes. Add rice; cook for 10-15 minutes or until okra is tender and liquid is absorbed. Crumble bacon; stir into rice mixture.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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