HOW TO KEEP OKRA FRESH RECIPES

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ROASTED OKRA RECIPE | ALLRECIPES



Roasted Okra Recipe | Allrecipes image

As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

Provided by ncope

Categories     Roasted Vegetables

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 4

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 65.4 calories, CarbohydrateContent 5.9 g, FatContent 4.6 g, FiberContent 2.7 g, ProteinContent 1.6 g, SaturatedFatContent 0.7 g, SodiumContent 1286.4 mg, SugarContent 0.9 g

SHRIMP AND OKRA GUMBO RECIPE - SOUTHERN LIVING



Shrimp and Okra Gumbo Recipe - Southern Living image

In her cookbook United Tastes of Texas, Jessica Dupuy shares her family recipe for Shrimp and Okra Gumbo.

Provided by Southern Living

Total Time 1 hours 30 minutes

Yield Serves 12

Number Of Ingredients 16

6 tablespoons butter
2 cups finely chopped onion
1 ½ cups finely chopped green bell pepper
1 ½ cups finely chopped celery
5 garlic cloves, minced
1 ½ teaspoons dried thyme
1 ½ teaspoons table salt
1 teaspoon freshly ground black pepper
3 (14.5-oz.) cans diced tomatoes
2 (16-oz.) packages frozen cut okra, thawed
1 (32-oz.) container chicken broth
2 bay leaves
2 pounds unpeeled, medium-size raw shrimp, peeled and deveined
1 tablespoon hot sauce
1 teaspoon filé powder
Hot cooked rice

Steps:

  • Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
  • Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.

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