It’s that time of year again: time for smothering okra! Any Cajun or Creole cook will tell you that you can’t have a good gumbo without okra! So head down to your local farmer’s market and pick up a few pounds of okra to smother down and freeze for those upcoming gumbo-weather months!

"Every year, I cook a huge amount to be frozen for later use. It's ideal for gumbos." - Mr. Tony Chachere

Ingredients:

• 2 lbs. okra
• 3 tablespoons oil
• 1 tbls. all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 med. stalks celerey, shopped
• 5 fresh or 1 large can tomatoes
• Tony Chachere’s Original Creole Seasoning

Instructions:

1. Wash okra, cut and fry in 2 tablespoons oil until it is not sticky (DO NOT USE CAST IRON POT).
2. In a skillet, make a medium dark roux with 1 tablespoon oil and 1 tablespoon flour. Add chopped onion, bell, and celery and simmer until wilted.
3. Add tomatoes and simmer for 5 mins.
4. Add okra, season well with Tony Chachere’s and reduce heat. Cook for 1 hour.

Yields 6 servings. Can increase recipe, place into quart-sized freezer bags, and freeze for later use. *Gumbo: thaw out bag of frozen okra and drop into gumbo at the end of cooking, continue cooking until okra is warm, serve.

Thanks a million Houston Homeboy for the great photo!!