|New Orleans Home Cooking|
|by Dale Curry|
A taste of New Orleans comes alive in this tome of classic Creole recipes. When people come to New Orleans, one of the first things they think of ...
1 - 10 of 227 for okra soup
In a large stock pot, combine the soup bones, onion and ... Stir in the okra, tomatoes, bacon, ... and simmer for 2 hours. Discard the bay leaf. Serves 8.
Cover soup bone with cold ... cook 1 hour. Add okra and tomato pump. Simmer 2 hours or until thick. Rice is usually served with this soup. Serves 6 - 8.
Spray large iron skillet with Pam. Put okra in. Sprinkle flour ... mixture into pot and let simmer on low heat. Stir often. Serves 6 to 8. Season to taste.
Cook meat in ... 2 hours. Add okra, bacon, and ... let cook another 2 hours; add more water, if needed. I cook meat until it falls apart. Serves 8 to 10.
In deep kettle, ... butter. Add tomatoes, okra, and corn. ... stirring frequently. Skim soup as it boils. ... Ready to eat. Cornbread is good with this.
Trim ham hock ... thyme (add fresh okra here if fresh); ... needed. Ladle into soup bowls. (Buzzy uses frozen mixed vegetables with frozen okra.) Very good.
To broth, add okra. May use large package of frozen okra. Add onions, cayenne pepper, and salt. Cook and serve hot with croutons.
Combine egg and okra into bowl; coat ... onion and bell pepper. Cover and simmer until vegetables are tender. Season with salt and pepper; serve at once.
Cook meat with ... 2 bay leaves about 1 hour. Add okra, tomatoes, bacon and celery. Simmer for 2 hours. Serve in soup bowls with 1 scoop of cooked rice.
Cover beef bone ... set aside. Saute okras and onions in ... pepper and Tabasco sauce to taste. Simmer for about 2 hours. Serve over rice. Makes 8 servings.
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