How do yall cook okra

I have either fried it, pickled it, or cooked it in gumbo

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I usually like to give it to random posters who appreciate home grown okra…

I could give you some names…

My fav is smothered down with seasoned country ham, a little tomato and shrimp.
Then thinned out with a little shrimp stock made with the shrimp shells.

My mom would boil it, plate it, salt pepper and pour vinegar on it and we would eat it just like that

Slice it thin and fry it.

Slice it 3/8" thick
fill a crock pot
1/4 cup of avocado oil
Small yellow onion diced
Can of rotel
Cup water
Cook on high, covered for 6 hours
Let it cool
Divide into quart bags
Freeze for shrimp and okra gumbo

This was posted a while back by Honky Lips and it is in the recipe collection:

Smothered Okra for Chauvin Gumbo

Ill say it again, If people on this board would start pre-smothering their okra they would never go back. You get a true okra gumbo as opposed to a gumbo with chunks of okra in it.

About once or twice a year we smother tons of okra, then freeze them in ziplocs. So we have portioned smothered okra whenever we need to make a gumbo. There are even a bunch of old ladies in Chauvin that sell bags of smothered okra for gumbos. The extra work makes a huge difference.

The reason the okra is smothered so long is that it becomes part of the gumbo base. It's in the stock, it's in every bite you taste. When you just "chop up your okra and throw it in with the roux," the okra is just another solid ingredient, like the shrimp tails.

1. In a good size heavy bottom pot, bring a little oil to medium-high. Add chopped onion and sliced okra and sautee for about 10 minutes. Next, Add about an inch of water and a small amount of vinegar and back the fire down to low. If you want diced tomatoes now is the time to add them.

2. Cover the pot and smother for a few hours, periodically adding small amounts of water. Never let the pot dry out. When you are done the okra should be completly broken down into a pourable texture. Also make sure there's no standing water in the pot when you are finished....let any water cook out towards the end.

Tips
Before the crock pot days my mom would do just as you did. Instead of leaving it on the stove all day she would put it in the oven and smother it. 275 for 5-6 hours, stirring every hour or so. - CHEDBALLZ

Source: Honky Lips


Chauvin-Style Seafood Gumbo with Smothered Okra

Vegetable Oil, as needed
All-Purpose Flour, as needed
1 Large Onion, chopped
1 Large Bell Pepper, chopped
3 Stalks Celery, halved and chopped
1 lb (or more) Okra, pre-smothered (directions above)
12 cups Homemade Shrimp Stock (hot)
1 1/2 lb 150-200 ct. Shrimp
1 1/2 lb Lump Crabmeat
2 Bay Leaves
Seasoning: Kosher Salt, Black Pepper, Garlic Powder, Cayenne, to taste
1 Bunch Onion Tops, chopped

1. In a cast iron or magnalite pot, add about 1/4 inch of vegetable oil and heat to medium-low. Whisk in the flour. Stir the roux until a dark caramel color has been reached, about 45 minutes to 1 hour.

2. Add the onions, bell peppers and celery and raise temperature to medium, cooking until soft (about 20 minutes). Add the shrimp stock, okra, and bay leaves and bring to a simmer for another 30 minutes to an hour, leaving a crack in the lid.

3. Add the shrimp and crabmeat. Bring back to a simmer and add seasoning to taste. Simmer for 5-10 minutes, shut the fire off and add onion tops. Serve over rice.

Source: Honky Lips

quote:

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The Mosquito Supper Club cookbook uses this method for gumbo. It’s good.

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I believe she's from that area, isn't she?

This really only works for fresh okra, but we typically slice it in half long ways, put a little olive oil on it with some salt and pepper and roast in the oven or air fry until crispy. It’s such a great snack