This is one of those 'quick and easy' recipes. In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it ...

Every South Louisiana grandmother cooks with okra. For sure, okra in gumbo is delicious, but Susan Tauzin's shrimp and smothered okra recipe offers a distinct way to appreciate the African-born ...

Okra should be tender, but not mushy. We cook it for about two hours, stirring every half hour or so before freezing. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my ...

NEW ORLEANS (WVUE) - Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and ...

Fried okra with pecan breading, crabmeat stuffed okra, Creole smothered shrimp and okra. Delve into the diversity of New Orleans flavor with Chef Kevin Belton. During this episode Chef cooks up fried ...

Okra thrives in the heat - both in the garden and in the kitchen. As the merciless summer sun beats down, okra plants produce pod after pod, giving home cooks pounds of produce to prepare or preserve.

In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it releases its oils and browns slightly. Then. . ..

Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone ...

2-14.5 oz. cans of Trappey's Cut Okra 1/2 pound of Homade Mixed Sausage with Jalapenos from Market Basket. I sometimes pre-cook the sausage. Then I combine the okra, sausage and Rotel Tomatoes in a 2 ...