Slow-Cooked Jambalaya and Rice
— Okra, peppers and fire-roasted tomatoes along with chicken, shrimp and smoked sausage cook in a slow-cooker for a jambalaya served over brown rice.
Smothered Okra with Shrimp and Tomatoes
— Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra
and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianans make large batches of this dish to freeze for later use in gumbo.