| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Frozen okra |
| 1 | cn | (15 or 16-oz) chicken broth |
| 1 | cn | Campbell's chicken gumbo soup |
INSTRUCTIONS
Put in saucepan and simmer together a few minutes until okra is thawed and tender. Serve over rice. There is some rice in the chicken gumbo soup, but I usually fix extra in the electric rice cooker. When we have fresh okra, I fix it the way my mother-in-law always did. I slice it thin and stir-fry it in a little vegetable oil for about 10 minutes or until all the "slippery stuff" is fried out of it and it is tender. I don't bread it. If it isn't tender enough by the time it is dried out, I put it in the oven for a few minutes at 350 degrees to finish it off. Posted to TNT Recipes Digest by vergie1@juno.com (Vergie A Ewing) on Apr 3, 1998
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