Wendell Pierce’s- Tee’s Smothered Okra

Wendell Pierce is so much more than just an entertainer. He’s a virtuoso who makes every role memorable He’s an entrepreneur. A favorite son of New Orleans. And he is a helluva good cook thanks to all he learned in his mama’s kitchen.

On this episode, we laughed and we cried and we went DEEP - the roots of gumbo, the aftermath of Katrina, how we grow through travel and how we try our best to hold on to our mothers even after they have left us to join the ancestors in heaven

All that AND his mama’s secret to cooking gumbo WITHOUT the slime- secret below with her famous Smothered Okra recipe.

Ingredients

Makes 8 servings as a main course and 16 as a side dish.

1/2 - cup canola oil or olive oil

2 lbs fresh or thawed frozen okra, trimmed and cut crosswise into 1/2-inch pieces

1 yellow onion chopped

1 green bell pepper seeded and chopped

1 celery stalk chopped

1 clove garlic chopped

One 15-oz can diced tomatoes, with their juices

1 lb smoked pork sausage cut into 1/2 inch slices (optional)

1 lb medium shrimp, peeled and deveined

Salt and freshly ground pepper

A side of hot cooked rice for each serving

STEP 1

In a large heavy-bottomed, nonreactive saucepan or Dutch oven over medium heat, heat the oil until hot, 1-2 minutes.

Step 2

Add the okra, onion, bell pepper, celery, and garlic and stir to coat with the oil.
TEE’S SECRET: If you want to try it Tee’s Way- throw the okra in the hot pan before adding in the oil. Let the heat bring out that okra slime. Once the majority of the slime is released then add in your onion, bell pepper, celery and garlic. Add a little oil to coat if it seems dry.

Step 3

Cover and cook. stirring occasionally to prevent sticking or burning, until okra is tender and it’s breaking apart and is an army-green color, about 45 min.

Step 4

Add the tomatoes and their juices and sausage, if using, and stir and mix well. Re-cover the pan and cook, stirring occasionally, until the juices thicken slightly, about 15 min.

Step 5

Stir in the shrimp and cook, stirring often, until the shrimp are cooked through and the favors have blended, 10 to 15min longer.

Step 6

Remove from heat and season with salt and pepper. Serve at once over the side of rice.

Michele’s Kitchen Notes

Okra has always been a “sticking” point for me. It’s a big debate in my family when it comes to gumbo. Too slimy or just right?? I’m going to take Tee’s advice and try this recipe by tossing the okra into a hot pan without any oil and see what happens! I can’t wait to find out. Let me know if you try this secret tip next time you are cooking with okra.