Okra and Tomatoes

This okra recipe is so easy to make! It's more or less set it and forget it, although you've got to check in once in a while to make sure nothing is sticking. The dish has a nice heat, and the spice is countered by the natural sweetness from the tomatoes . If you want smokiness instead of sweetness, swap a can of fire roasted diced tomatoes for the fresh ones. Also get crazy with the seasonings, but some type of Cajun seasoning is a must, don't skimp!


Okra and Tomatoes 1 lb okra (clean, remove ends and slice into 1/3 to 1/2 inch slices)
1 lb campari tomato (diced)
1 large shallot (minced)
2-3 tsp Cajun seasoning
1 tsp oregano
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
dash hot sauce (I use Cholula chili garlic, of course)
fresh ground black pepper
salt, to taste
water if necessary

1. In a medium-large skillet add 1-2 tsp of oil and heat to medium. Add shallot and cook 2-3 minutes.
2. Add okra, tomatoes and seasonings. Stir well and let cook down 30-35 minutes. Stir occasionally, and if it begins to stick to the pan, add 1/4 C of water at a time. In the last 5 minutes of cooking taste for salt and spice levels and adjust as necessary. 
3. Serve warm over rice with more hot sauce and fresh parsley if you have it.