Okra sliced and quickly seared over high heat, then cooked with fresh tomatoes, onions and jalapenos.
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Mmm, mmm okra!
Personally, I love okra, no matter what form, even emaciated.
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Unfortunately, not everyone shares my affection (it’s a matter of texture), but the good news is that okra can be a rock-solid non-slip vegetable when sautéed quickly over high heat. This way you get all the benefits of crunch and flavor but without the slurping.
This recipe is one such preparation. The pairing of okra and tomatoes is classic.
In this recipe, inspired by one in Donald Link’s Real Cajun, sliced okra is first sautéed over high heat before being cooked along with tomatoes, onions and garlic.
Fried okra and tomatoes
Use fresh okra for this recipe if you want to avoid okra’s characteristic slimy texture.
ingredients
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5 tablespoon Extra virgin olive oil, divided
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1 celery Rib, thinly sliced
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1/2 Onionthinly sliced
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1 jalapeno Chili, seeded and thinly sliced
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3 garlic clovesthinly sliced
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1 tablespoon tomato paste
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2 tablespoon red wine vinegar
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1 1/2 cups chicken or vegetable broth (use vegetable broth for the vegetarian version and gluten-free broth for the gluten-free version)
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1 teaspoon chopped fresh rosemary
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1/2 to 3/4 lb fresh okra
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5 plum tomatoesrolled
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Kosher Salt and freshly ground black pepper
method
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Sauté onion, jalapeño, celery and garlic:
Heat 3 tablespoons olive oil in a large skillet or wide, shallow saucepan over medium-high heat. When the oil is hot, sauté the onion, jalapeño, and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.
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Mix tomato paste, broth, vinegar, add to the vegetables:
While the vegetables are sautéing, mix the tomato paste, broth, and vinegar until combined. Add the vegetables to the pan and bring to the boil.
Add rosemary and a pinch of salt.
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Cut okra diagonally:
While the sauce is cooking, slice the okra at an angle to create diagonal pieces. The reason for cutting diagonally is to expose as much of the inside of the okra as possible. Wait until the last minute to cut the okra, as this will make them less slimy.
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Fry the okra over high heat:
Heat another skillet over high heat for a minute or two. Add the remaining oil and bring to a simmer, which should take 1 to 2 minutes. Add the sliced okra and spread them out in the pan in a single layer. Allow the okra to brown for at least a minute before moving it.
The goal is to cook the okra quickly over very high heat without stirring it too much. The high heat burns the okra and helps limit the slime factor. Sauté the okra for 3 to 4 minutes, stirring only 2 to 3 times.
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Put the okra in the sauce, add the tomatoes, let simmer:
Once the okra is ready, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want to cook the okra to the point where it starts releasing mucilage.
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Turn off the heat and grind black pepper on top:
Taste again for salt. Add if needed.
Serve over steamed rice or with plenty of crusty bread.
| nutritional information (per serving) | |
|---|---|
| 208 | calories |
| 18g | Fat |
| 12g | carbohydrates |
| 4g | protein |
