SMOTHERED OKRA, TOMATO AND SHRIMP DRESSING

PREP TIME:  1 HOUR
YIELDS:  6-8 SERVINGS

Comment: 
Okra, or gombo, was brought to Louisiana by the Africans in the early 1700’s.  The vegetable was quickly adapted for use in many dishes, especially gumbo.  Smothered okra and tomatoes can be eaten alone or can be adding lump crabmeat or shrimp.  Many Louisianians make large batches of this dish to freeze for later use in gumbo.

Ingredients:
2 quarts thinly sliced fresh okra
1 10-ounce ounce can Rotel tomatoes
½ pound small shrimp
½ pound ground beef
½ pound ground pork
¼ cup vegetable oil
1 cup diced onions
½ cup diced celery
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup minced garlic
½ cup shrimp or beef stock
¼ cup sliced green onions
¼ cup chopped parsley
1 cup cooked rice
salt and cracked black pepper to taste

Method:
NOTE:  It is important to select only young and tender okra for smothering.  As season progresses, okra hardens and is no longer prime for smothering.  Microwave-cooking the okra helps to both remove slime and speed up the cooking process. 

In a 4-quart saucepan, heat oil over medium-high heat.  In a large microwave-safe bowl, combine okra and tomatoes.  Tightly wrap bowl with clear plastic wrap.  Using a fork, make several holes in wrap.  Place in microwave and cook on high for twenty-eight minutes (or until tender), removing every eight minutes to stir.  In a 4-quart saucepan, heat oil over medium-high heat.  Combine beef and pork. Sauté 30 minutes or until golden brown and grains of meat are totally separated. Add onions, celery, bell peppers and garlic.  Cook until vegetables are tender.  Remove okra from microwave and add to meat mixture.  Stir in shrimp, parsley, green onions, salt, pepper and rice.  Continue cooking for five minutes, adding stock if necessary.