Dixie Okra Gumbo

Confederate Era Recipes, p. 19

2 Tbsp. butter

½ to 1 lb. okra

½ green pepper, chopped

2 garlic cloves, chopped

2 celery stalks, chopped

½ onion, chopped

2 cups boiling water

2 ripe tomatoes

1 Tbsp. flour

Rice

Salt and pepper to taste

Heat butter and stir in flour. Lightly brown onion, garlic, green pepper and celery. When onion is clear, add okra, tomatoes, salt and pepper. 

In this neck of the woods I use frozen okra.

Stir and add 2 cups boiling water. Cook for 45 minutes and serve over rice.

It's a long time to boil vegetables.

Clearly the okra is the star of the show!

My Rating: 3/5 "This is basically just a bunch of vegetables boiled together until they lose most of their pizzazz. (It also gives you slimy okra.) I expected more flavor from Louisiana food. It's nice to eat so many veggies, of course, but they could be spiced up a bit."