Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
248
Calories
6g
Protein
12g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb (450 g ) okra , washed
- 4–5 medium tomatoes , diced
- ½ medium-large yellow onion , diced
- 2–3 stalks celery , sliced or diced
- 1 green bell pepper , diced
- 2–3 cloves garlic , sliced or diced
- 1 stick (½ lb / 113 g) butter
- Salt , to taste
- Pepper , to taste
Directions
1
Remove okra tips and heads, and slice into ¼–½ inch wide pieces.
2
Sauté onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to sauté shortly before the onion is soft.
3
Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.
4
Simmer over medium heat until the okra is no longer sticky and stringy. The okra will change to a darker green color.
5
Serve over rice or freeze to use in your next gumbo.
Recipe sourced from
wikibooks