Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Okra; cut in cross pieces |
| 1 cup | Oil |
| 2 larges | Onions; chopped |
| 3 | Cloves garlic; minced |
| 1 large | Bell pepper; chopped |
| 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, .