Yield: 8 Servings
Measure | Ingredient |
---|---|
2 quarts | Okra; cut in cross pieces |
1 cup | Oil |
2 larges | Onions; chopped |
3 \N | Cloves garlic; minced |
1 large | Bell pepper; chopped |
\N \N | Salt; black pepper and red pepper to taste |
If possible use large black iron pot. Brown onion, okra and bell pepper in oil. Reduce fire to low heat; add garlic. Allow to cook until okra gets very dark and is no longer ropey. Stir often. Remove from heat and drain excess oil. Reheat and serve as a vegetable. Stewed or canned tomatoes may be added for variety. Also excellent when added to shrimp gumbo.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .