Okra Casserole
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I just saw this on a Taste of Louisiana TV
segment. Let's see if I can remember everything he put in there....
saute some onions, red bell pepper (chopped), maybe some green bell
pepper (also chopped), some garlic, all in a little bit of oil (he
used butter-flavor low-cholesterol oil of some sort, but didn't say
exactly what)...
When the mixture has sauteed a little, pour in some bits of cooked
meat, such as ham, bacon, etc., then pour in some cooked black-eyed
peas, and some cooked sliced okra (about 1/2" slices he said), and
some chopped tomatoes (he said you could use either fresh or canned).
He also mixed in a few chopped basil leaves, but said that you could
mix in any herbs that you liked in particular (What I like most about
his show is that he emphasizes your individuality and says that you
can be flexible and use what *you* like, not necessarily go with the
exact recipe as written).
Mix all of that together and let it saute for a couple of minutes,
then arrange on a plate or a dish for serving.
Oh, he also said that you could put that into the oven for a few
minutes with some bread crumbs on top to brown slightly, or you can
just serve it from the pan after you've cooked it as above.
He called it an Okra Casserole, I think...anyway, it looked really
good, and I could practically smell those wonderful aromas as he was
cooking it on the TV segment!
When he served it, he mounded it up on the pretty serving plate and
garnished it with a whole pod of okra, a couple of cherry-sized
tomatoes, and a couple of large basil leaves. It was very pretty.
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