Preparation:
The tapered green pods called okra, or fevi, came to Louisiana from Africa. In this dish, the okra's rich, earthy flavor is enhanced by the traditional Creole vegetables and a splash of Tabasco sauce. For best results, simmer it slowly until tender.
Melt the butter in a large enamel-lined or coated saucepan, then add the onion, garlic and green pepper and sauté over medium heat for 4 to 5 minutes or until tender. Add the tomatoes and their juice, parsley, Tabasco sauce, salt and pepper.
Add the okra, cover, and simmer over low heat for 45 minutes, or until the okra is tender |
