Wednesday, October 31, 2007
I had bought some okra with the intention of making a pot of Canh Chua Ca (Vietnamese Sour Fish Soup), but then got lazy. A quick Google search turned up a Creole okra and tomatoes recipe from Nola Cuisine. I omitted the tasso ham or bacon called for in the recipe and decided to make this dish vegetarian. A few dashes of Tabasco Sauce turned this into such a simple yet tasty dish.
Okra and Tomatoes
Adapted from Nola Cuisine
About 1 lb okra or as much as you'd like, cut into 1-inch pieces
About 2 tomatoes, diced
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp bay leaves
Tabasco sauce, to taste
Dice 1/2 onion and mince 3 cloves of garlic. In a saucepan on medium-high heat, drizzle a bit of oil into the pan and saute onions and garlic. Sprinkle 1/2 tsp of salt and continue sauteing.
Meanwhile, quickly slice and dice okra and tomatoes. When the onions have softened, add the okra and tomatoes. Sprinkle 1/2 tsp bay leaves, 1/2 tsp ground black pepper, and a few dashes of Tabasco Sauce. Saute until okra loses its sliminess and tomatoes have softened to your liking.
Serve as a side dish, or with rice.
My other Southern American recipes:
Fried Green Tomatoes
Southern Fried Chicken with Cream Gravy and Sour Cream Mashed Potatoes