This is a classic okra dish eaten in the south in the summertime and it's easy to throw together!
1 onion 1 jalapeno pepper with seeds and ribs 4 sweet or hot bell peppers, seeds and ribs removed 1 lb. okra, 4 inches or less 1 clove garlic 2 cups tomatoes (12 oz. canned diced or 2-3 fresh diced tomatoes will work) 1 Tbs. olive oil 1 Tbs. cajun seasoning (optional) A few Tbs. water for consistency, if stew is too thick
Heat olive oil on medium high heat in a large pot. Chop onion, peppers, jalapeño, garlic, and okra, adding the chopped veggies to the pot as you go. Saute vegetable mixture on medium high heat for 10 minutes, stirring occasionally. The onions, peppers, garlic and okra should start to caramelize, turning dark brown at the edges. The okra will give off lots of slime. Meanwhile, chop the tomatoes or open the 12 oz. can of tomatoes and add those to the pot, with liquid. Season mixture with Cajun seasoning of your choice. Turn heat down to low. Cover and simmer for fifteen minutes to an hour. If you simmer it for the full hour, most of the okra will be pretty broken down and the slimy texture will be gone. Serve this on its own or over rice, grits or polenta.
recipe from austingastronomist.com