Healthy Postpartum Meals: Okra Stew

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Okra Stew

Ingredients

4 tablespoons butter

1 cup all-purpose flour

4 cups chicken(or veggie) stock

3 tablespoons vegetable oil

12 oz. fresh(or frozen) okras(sliced)

28 oz. Stewed tomatoes

1 Chopped onion

4 cloves chopped garlic

1 chopped bell pepper

½ cup celery(optional)

1 tablespoon Garlic powder

1 tablespoon Onion powder

1 tablespoon Cayenne pepper

2 teaspoons Smoked paprika

Salt and pepper to taste

1 tablespoon cajun seasoning(like tony’s)

Hot Sauce(to add to your bowl, to taste)

Directions

In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 20 to 25 minutes or until okra is no longer slimy.

Remove from heat and set aside.

Heat butter in a large Dutch oven or heavy pot until butter is melted.

Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low.

If the heat is too hot, the roux will burn and you will have to start ALL over.

Add onion, bell pepper and celery. Cook, stirring often for 8 minutes.

Add garlic and cook 2 minutes.

Add tomatoes, stock, salt, Cajun seasoning, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika and okra. Bring to a boil and reduce heat to maintain a simmer. Simmer for 45 minutes(or longer, for flavors to better infuse) covered.

Serve with rice.