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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I made my Chicken and Andouille Gumbo for my husband for pasrt of his Father's Day Dinner. Corn on the cob, cornbread and okra etouffee are other favs of his which I paired up with the gumbo. Here is the Okra Etouffee Recipe. Read more . Ingredients:
7-cups sliced fresh okra (frozen may be substitute if fresh is unavailable) |
1/4-cup olive oil |
1(20-oz)can rotel tomatoes with green chiles, drained |
1 onion, chopped |
1 roasted red pepper, chopped |
3/4-tspn salt |
1/4-tspn pepper |
3/4-cup crushed potato chips |
1/4-cup bread crumbs |
Directions:
1. Preheat oven to 400 °.
2. Place okra in a lightly greased 1 1/2-quart casserole dish; drizzle with olive oil.
3. Top with tomatoes, onion and bell pepper.
4. Sprinkle with salt and pepper.
5. Cover loosely with aluminum foil and bake in preheated oven, stirring occasionally, for one hour.
6. Stir potato chips and bread crumbs together and sprinkle over casserole.
7. Bake uncovered 15 more minutes or until lightly browned.
8. Serve as is but is also good served over rice.
9. Your choice.
10. -Susana
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