Smother Okra and Crawfish

We love the way some recipes are written. Take for example the last sentence in this recipe: "serve over rice if desired." Louisiana Life Magazine does realize this is a Cajun recipe...right? Some things just go without saying...right???

Smothered Okra and Crawfish

Serving Size: 4

Ingredients:

¼ cup vegetable oil
1 large onion, chopped

2 cloves garlic, chopped

1 pound okra, trimmed and sliced

1 14.5 ounce can diced tomatoes in juice

1 cup chicken stock or broth

1 pound peeled and cooked crawfish tails, with fat

Coarse salt and freshly ground black pepper and hot sauce to taste

Directions:

In a large Dutch oven or heavy casserole, cook the onions, garlic and okra in oil on medium heat, stirring frequently, until softened, about 10-15 minutes. Add the tomatoes with juice and the chicken stock. Simmer, covered, stirring occasionally, until the okra is tender, about 30-40 minutes, Add the crawfish; season with salt, pepper and hot sauce. Simmer for 10-20 minutes. Serve over rice, if desired.

Source: March/April addition of Louisiana Life Magazine.

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