JL’s Okra Southern Style

August 4, 2006

JL’s Okra Southern Style

(JodyLee Estrada Duek, TCSA)

6-10 okra, 4-7”
1-2 stalks celery
1-2 medium tomatoes
1-2 slices bread
1 small onion
1 hot pepper, chopped (optional)

Slice okra in 1/3” rings. Chop the onions, celery, and tomatoes into small pieces, but not minced fine, and save the juices.

Sauté the onions and celery in a little oil until they begin to soften. Add the tomatoes and any juices that have accumulated and stir until the mix has some liquidity to it (add a bit of water or soup stock if necessary). Add the okra and let it stew for 8-10 minutes, until all the vegetables are thoroughly cooked. Tear the bread into bite-sized pieces and add it to the pot to soak up the juices. Some folks like to add a bit of vinegar or lemon juice before serving. Serves 2.

One Response to “JL’s Okra Southern Style”

  1. Mary Says:

    This is an incredible recipe. Cooked the veggies tender crisp, added smoked chiles, and homemade whole wheat/rye bread to get a dish that forever changed my opinion of okra. I will never trade it away again. Thank you!

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