Baked Okra Etouffe

Submitted by Miss Annie

"This is so easy to make, and it tastes so good. For a change up, add Cajun seasonings instead of the cayenne. I serve with Tabasco on the side."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3 cups sliced okra
• 1⁄4 cup olive oil or 1/4 cup cooking oil
• 1 cup tomatoes, chopped (canned ok)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1⁄2 teaspoon cayenne (or to taste)
• 1⁄4 cup cracker crumbs or 1/4 cup crushed potato chips

directions

1. Spread okra in a greased casserole.
2. Sprinkle a little of the olive oil on and mix with okra.
3. Cover okra with tomatoes, onion, green pepper and seasonings.
4. Cover loosely with foil.
5. Bake at 400ºF for 1 hour, or until tender, stirring occasionally.
6. Uncover; top with crumbs and brown lightly.

Reviews

[Planner]

As I am an okra hater and we ended up with a bunch of it that I refused to waste I was happy to use your yummy recipe. The only change I will make is that I will only use 2 T of olive oil as it was too greasy for me. I did use the Cajun Seasoning and blue corn tortilla chips, which were wonderful. Thanks for posting this alternative to breaded and fried okra :)

 

[girllovesyoga]

Wow - it's really delicious and so simple. I will definitely make it again and again. The only thing I did differently was to use blue corn tortilla chips instead of crackers as that was all I had on hand. I highly recommend trying it!

 

[ZaidsMommy]

This was yummy and perfect for lo-carb dieters, which is what I am. It was so different from the usual fried okra. A nice change. I did not use the pepper (was out) and I used cornflakes instead of crackers.

 

[Susie in Texas]

My family loves stewed okra and tomatoes so I just had to try your recipe. It definitely is a hit! The only change I made was using a can of Rotel tomatoes because it was all I had on hand. Since there was plenty of "heat" in the Rotel tomatoes, I left out the cayenne pepper. After 45 minutes in the oven, it seemed to me to be too juicy - no doubt because I used a whole 10 oz can of tomatoes - so I left the foil cover off at that point so it would thicken some. It did thicken up and I added the cracker crumbs after it had been baking for 1 hour. They browned in just about 5 minutes. This was absolutely delicious and so easy to prepare; one I'll be making very often. Thanks Ann!!