| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Okra; cut in cross pieces |
| 1 |
c |
Oil |
| 2 |
lg |
Onions; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
lg |
Bell pepper; chopped |
|
|
Salt; black pepper and red pepper to taste |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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