First of all, a big congratulations to my fellow mystery-loving cooks, Cleo and Sheila for their releases yesterday! Hope you’ll grab a copy of Cleo’s Murder by Mocha, the paperback edition of Roast Mortem, and Sheila’s Bitter Harvest. Can’t wait to read mine! Remember to enter Cleo’s contest: details here.
One thing about growing okra—you get to the point where you have okra coming out of your ears!
It grows like crazy in the South and before you know it, you’re trying to come up with new ways to enjoy it. It’s either that, or give it away (which is one option I’ve already taken. Popular with my neighbors, but I’d rather hang onto my okra!) :)
It’s just so good, though, that we’ll keep on growing it each summer. And here’s a skillet recipe for preparing it that’s an adaptation of an old Cajun dish, Maque Choux. The nice thing about this recipe is that you’re also taking advantage of the fresh corn that’s available right now. You could also add other ingredients to this dish, like onion and garlic. And…it’s super-simple to make.
Corn and Okra Sauté
1/4 pound sliced Jalapeno Cheese sausage (available at the store)
3 cups fresh corn kernels
1 cup diced tomatoes
1 cup sliced okra
Place sliced sausage in a skillet and brown (3-4 minutes). Add the remaining ingredients and sauté about 10 minutes.
Got any more ideas for cooking okra? Please share! :)
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!) It’s here! Download it on Kindle: http://amzn.to/kh7MAp
Mass market paperback: http://amzn.to/lfUE2N