![]() ![]() Check out my Lagniappe article on how to peel tomatoes. You can use canned dice tomatoes or fresh tomatoes that are very ripe, peeled, and seeded. Note on Tomatoes: I used canned whole tomatoes in developing this recipe. Frozen okra does not need to be defrosted before cooking, but make sure there is no ice attached to the okra. Note on Okra: Use fresh or frozen okra for this recipe. Here are some of the key ingredients for this recipe: Ingredient Notes This Smothered Okra and Tomatoes recipe’s long slow cooking method and the acid provided by the tomatoes eliminate any slime and render the okra tender and flavorful. Okra also freezes well, eliminating all of its perceived challenges. Young, fresh okra can be tender and delicious and the sliminess can be cooked away. It can be slimy, which is off-putting to many people, and it can be tough and woody if left on the plant too long. Okra is one of those fringe vegetables (it is technically a fruit, but we will leave that for now) that many people view with a wary eye. The African word for okra is a derivative of the West African term “gombo” which was adulterated into gumbo and eventually became embedded in Creole culinary nomenclature. It was a common vegetable in slave gardens and most likely added to French bouillabaisse as a thickener. Okra’s popularity in South Louisiana dates back to the West African slaves and was likely introduced during the French colonial days in the early 1700s. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. As an Amazon Associate, I earn from qualifying purchases. This post is not sponsored, but you will find affiliate links on this page. Sweet Daddy D's Smothered Okra and Tomatoes This recipe is perfect with fresh or frozen okra and can be served as a main course or as a side dish. Smoked ham and South Louisiana seasonings round out a comforting flavor. This simple recipe smothers tender okra, yellow onions, and tomatoes in their own juices. Stewed or Smothered Okra, a traditional favorite of Creole and Cajun cooks, clearly fits in the South Louisiana comfort food category. *The oil in this dish could easily be left out and the onion and pepper could be parboiled in broth making this an FP dish.You’ll linger on familiar memories with the first bite of Sweet Daddy D’s Smothered Okra and Tomatoes. As a side dish a 1 cup serving is plenty so you will have 4.53 carbs in one serving of this recipe. 14.12 total plus 4 net carbs gives you a total of 18.12 carbs. This dish contains 2 total cups of tomatoes which is 14.12 plus one half of a medium onion contains 4 net cabs. 1) Tomatoes are considered fp in moderation but with 1 cup having 7.06 grams of carbs the serving size does need to be considered. ![]() In case you’re unfamiliar with it, Creole is usually a milder version of Cajun cooking spice wise, but just as flavorful. From my husband “You know I’m not a fan of okra, but that was good!” Then from my daughter I got, “That was the least slimy okra I’ve ever eaten.” – That’s because it isn’t at all slimy in this dish! All okra comments from the peanut gallery aside this dish is a really tasty Creole side. I served this to my a couple of my toughest okra critics and got better reviews than I expected, what with their negative bias against my beloved okra. Oh and also a new account for Instagram lovers I’m trying my hand at that media now too so click over and follow me there if you’d like. ![]() You can also leave comments on this blog or reach me for easier access on my FB Page, so be sure and follow me there and on Pinterest. To receive all my latest recipes as they are posted be sure and leave your e-mail address in the field on the top left of this post. I know that isn’t the case everywhere so here is the basic version of this dish and it is as good a recipe as I have eaten in any restaurant. Although it is a favorite of mine I have really never made it a lot in the past, because it is just so accessible around here. I don’t know about the rest of the country, but here in East Texas just an hour West of Louisiana, if you go into a diner with a steam table or family style eating you will typically find some version of this Creole Style Stewed Okra and Tomatoes. I’m just sorry I didn’t weigh in on this one earlier since I’ve been a lifelong okra fan even back when okra wasn’t cool :). Since I know you’re all anxiously awaiting the next OKRA recipe here’s my contribution in the form of Creole Style Stewed Okra And Tomatoes. ![]()
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