Every South Louisiana grandmother cooks with okra. For sure, okra in gumbo is delicious, but Susan Tauzin's shrimp and smothered okra recipe offers a distinct way to appreciate the African-born ...

This is one of those 'quick and easy' recipes. In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it ...

Okra should be tender, but not mushy. We cook it for about two hours, stirring every half hour or so before freezing. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my ...

NEW ORLEANS (WVUE) - Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and ...

My granddaughter was celebrating her birthday before going off to Ole Miss and asked if we could have her favorite shrimp and okra gumbo for her birthday dinner. That was during the record-breaking, ...

In 2006, Richard Stewart and Michael Ledet self-published "Joe Simmer's Creole Slow Cookin'" (Eliot Kamenitz, The NOLA.com | Times-Picayune archive) This week's Recipes from Our Files are all about ...

Directions: Combine all ingredients (except Shrimp) and bring to a boil. Stir with a whisk until thickened and return to simmer. Add okra and shrimp; cook 4 minutes or until shrimp is done. Serve over ...

In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it releases its oils and browns slightly. Then. . ..

Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone ...