Federation of Southern Cooperatives
Land Assistance Fund


 


(Okra History)

Okra and Tomato Skillet

4 whole ripe tomatoes
2 pounds of cut okra
1 whole large onion
1 whole bell pepper
1/2 cup chopped celery
2 crushed red peppers (optional)
Tablespoon of dried parsley flakes
1 clove of fresh garlic
1/2 tablespoon of butter
1 pound of beef sausage
1 pound of fresh crabmeat (dark) or you may use can packed
1 pound of fresh or frozen shrimp
Salt/pepper
1 teaspoon of gumbo file

In a large skillet combine okra, and seasoning together use two capfuls of canola oil on medium high. Stir constantly. Do not burn! After okra is well blended with all the seasonings, fold in the tomatoes. Cut them up in wedges. Let this combination cool for about three minutes. All seasonings should be added in before the seafood and sausage, After the mixture has cooked, add your sausage. Stir well so mixture will not stick. Combine your shrimp (if they are fresh you need to gut them). When they turn light pink, fold in the crab meat. Add 1 1/2 cup of cold water. Cover, simmer for 15 minutes and serve over hot rice. Bon appetit!!!

Myra Bryant
Jackson, Mississippi
(Myra Bryant is a Cooperative Development Specialist. She works out of our Mississippi State Association of Cooperatives office in Jackson, Mississippi.)

Please e-mail your comments to us!!!

RETURN TO FSC HOME PAGE