that calls for frozen whole okra. I'm assuming the fresh okra wouldn't cook as well in the rice mixture for the few minutes required as the frozen. So what do I do to it to make it work? Would it be okay to blanch it for a couple of minutes then toss it in? And if I don't get around to making the jambalaya (I way over-bought produce this week), could I blanch as above then freeze it whole?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: I bought fresh okra just because it looked so good. I want to use it in a jambalaya recipe
- Thread starter curious1
- Start date
In Search Of:
melissa-dallas
Well-known member
Unless it is old & tough (big pods) cut up fresh okra will cook in just a few minutes.
You don't need to blanch it for the jambalaya. I've even bought frozen gumbo veggies and picked out the okra pieces so I can add them separately right at the end so as not to have them slimy. I've never tried blanching & freezing. If I had some nice fresh small pods I'd make pickled okra.
You don't need to blanch it for the jambalaya. I've even bought frozen gumbo veggies and picked out the okra pieces so I can add them separately right at the end so as not to have them slimy. I've never tried blanching & freezing. If I had some nice fresh small pods I'd make pickled okra.
Thanks Melissa, I may make a jar of pickles. I've found a recipe for a refrigerated version and
have 1/2 lb, probably enough for one jar. I've never had them. This is especially helpful as I have Swiss chard, fennel and eggplants to deal with also and that would solve the okra problem. I really need someone to slap my hands when I go to the farmer's markets and veggie stands.
have 1/2 lb, probably enough for one jar. I've never had them. This is especially helpful as I have Swiss chard, fennel and eggplants to deal with also and that would solve the okra problem. I really need someone to slap my hands when I go to the farmer's markets and veggie stands.
markinhouston
Well-known member
Curious, how about smothered okra with tomatoes?
This is a great side for fried catfish!
Creole Ratatouille
2 Tbsp butter
1 & ½ cups sliced onions
2 cups fresh sliced baby okra (about 1 pound)
1 large tomato, sliced
4 drops Tabasco
½ tsp dried basil
¼ tsp chives
¼ tsp freshly ground black pepper
¼ tsp salt
¼ tsp sugar
Melt the butter in a large skillet of sauté pan over low heat. Add the onion and cook until soft and beginning to brown. Add the sliced okra and cook, stirring frequently, for 10 minutes. Add the tomatoes and remaining ingredients and mix thoroughly. Cook slowly, stirring frequently, for five minutes longer, then cover the skillet tightly, lower the heat, and cook for 10 minutes. Serve very hot
This is a great side for fried catfish!
Creole Ratatouille
2 Tbsp butter
1 & ½ cups sliced onions
2 cups fresh sliced baby okra (about 1 pound)
1 large tomato, sliced
4 drops Tabasco
½ tsp dried basil
¼ tsp chives
¼ tsp freshly ground black pepper
¼ tsp salt
¼ tsp sugar
Melt the butter in a large skillet of sauté pan over low heat. Add the onion and cook until soft and beginning to brown. Add the sliced okra and cook, stirring frequently, for 10 minutes. Add the tomatoes and remaining ingredients and mix thoroughly. Cook slowly, stirring frequently, for five minutes longer, then cover the skillet tightly, lower the heat, and cook for 10 minutes. Serve very hot