Heat two tablespoons of oil in a skillet, fry the okra pods on low until they're brown on all sides, and set the okra aside.
In the meantime, start cooking down your tomato paste over low to medium heat in a tablespoon or two of oil, stirring often. It needs to brown some, but be careful not to burn it.
When you reach this stage, add your pork, onions and bell peppers. Stir well. Add enough water or chicken stock to cover the mixture. Season with salt and pepper.
Simmer for about an hour over medium heat, then add the okra pods and cook another 15 to 20 minutes. Serve over hot rice.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…