ISO: ISO: I am subbing small fresh okra for frozen in a jambalaya. Do I need to pre-cook it before

[curious1]

adding it? The frozen is left whole and added the last few minutes. If I do need to precook it, how do I do that?

 

[Marg CDN]

I use it fresh in a ground beef dish. But I cook it for about 1/2 hour with the beef & sauce.

 

[Marg CDN]

And BTW, mine have always been quite large so you may get away with 15 min.

 

[curious1]

Thanks Marg, I decided to scald and blanch it and that worked beautifully. The okra was really

small, most about 2 inches in length. I scalded it for 3 minutes and after it heated and cooked in the rice mixture, it was perfect. Wish I'd bought more of it.

 

[curious1]

Methinks I used the term 'blanch' incorrectly. I meant I plunged it in ice water after scalding.

 

[nan]

That, is blanch to me? Love those little okras.

 

[curious1]

Lol, it was probably 'scald' that was redundant, but I did scald and not boil.