Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered Okra with Tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianans make large batches of this dish to freeze for later use in gumbo.
Yield: 6 to 8 servings
* It is important to select only young and tender okra for smothering. As season progresses, okra hardens and is no longer prime for smothering.
a Chef John Folse recipe
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