Saturday, August 31, 2013

Stewed Okra

Stewed okra is wonderful, don't you think? Well, I guess if you're one of those okra hating people you might not think so. If you're one of those okra hating people, it might be because you think okra is always slimy and gross. But that's not always the case, and the preparation style really determines if the okra will be unpleasant or not. So, if you hate okra give this a shot and see how you feel about it. Ross mentioned to me as I was typing this up that he really enjoyed the okra and was glad I'd done the stewed okra in a way that it wasn't slimy. If you love okra, you might enjoy adding this to your list of okra goodies. Hope you enjoy!

12 ounces thickly sliced okra (I used frozen which I did not bother to thaw first but you can do it with fresh)
2 15-ounce cans stewed tomatoes
20 ounces vegetable stock (you can make this a meat dish by using chicken stock)
2 teaspoons creole seasoning (or regular seasoned salt)
1 tablespoon dried thyme
1/2 teaspoon cayenne pepper (this will make it quite spicy so use less if you're sensitive to such things)

Combine all the ingredients into a large pot and set it over medium to medium-high heat. Put a wooden spoon in the pot and then put the lid on (spoon so you can stir, and also to vent the pot so it can reduce). Simmer for about an hour, stirring periodically (and breaking up the tomatoes with your spoon if you feel like it) or until reduced down to the amount of liquid you like (I like mine not too liquid-y). Serves 4 as a large side dish. I served this with shrimp and grits.

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