Creole Browned Okra

Kathryn Nutt

  • 2 large firm tomatoes, cut in small pieces
  • 3 lb okra, sliced thin rings
  • 1 large onion, chopped
  • 3 Tbsp Crisco® 1 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp lemon juice

Melt shortening in thick pot or skillet over low heat and add okra. Brown lightly, stirring frequently to prevent scorching. Add lemon juice to prevent okra “roping” and chopped onion. Continue cooking and stirring until mixture has cooked down and is brown. Add tomato, salt and pepper. Place cover on tightly and steam ten minutes.

To prevent okra sticking to the pot, keep lifting cover and turning with a spatula.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.