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.





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