We are on a no red meat diet around this household in an effort to reduce Ismael’s rotten cholesterol levels. While I am mourning beef, Ismael is content to eat fish and chicken over and over and over and infinity.
Aldi sells bags of frozen fish in a wide variety and slowly we have been working our way through some new varieties. Usually I buy tilapia and salmon, but this week we have also had mahi mahi and flounder. I typically pair the fish with some version of brown rice. In fact, I apparently moaned so often about brown rice that the folks at Minute Rice found me and offered me a box of their brown rice to try. I’ll admit, it wasn’t bad. The nutritional values compare favorably to my preferred jasmine rice. It was a lot faster to prepare, so I could see using it on nights when I am short on time.
I hardly ever serve plain rice. Ismael could care less, but I need some variety. It’s also a good way to get some veggies on Ismael’s plate and reduce his carb intake. Last night, I experimented with okra, onions and cajun seasoning.
Cajun Okra Rice
- Fish or chicken
- 1 Vidalia onion, chopped
- 1 sweet red onion, chopped
- 2 cups cooked brown rice
- 1 bag frozen okra, thawed
- 1 can diced tomatoes (or use fresh)
- oil (olive, canola, etc)
- cajun seasoning
- In a large stainless steel skillet, sear and cook cajun season fish or chicken in oil.
- Remove fish or chicken to a plate.
- Add onions to remaining oil in pan. Cook until translucent.
- Add can of diced tomatoes. Cook until reduced.
- Add okra, mix, heat thoroughly.
- Add cooked rice, mix thoroughly.
- Season with additional cajun seasoning. Could also add a can of green chiles if you wish.
- Add to plate with fish or chicken and serve.
Up here in the north, we just don’t think about okra very much. But I like most things southern, so I like fried okra. I’ve not experimented with it in its normal state. Perhaps I’ll give it a go sometimes, because it is available in grocery stores…you just have to really look for it.
Okra is one of my favorite veggie. I need to try this recipe soon, looks and sound wonderful. Thanks – Geri
Pingback: Food on Fridays: Is Less More? «
I haven’t used a lot of okra in my cooking, but I have a southern son-in-law who will love this recipe. I’ll make it for him the next time he visits. Thanks for sharing with us.
I love pickled okra! I haven’t noticed fresh okra in our grocery stores in Utah, but then I have not been on the look out for it. If I find some, I will definitely try this. I might have to plant my own plants in the garden next year. I will bookmark this recipe for the future.
Thanks for sharing. By the way, I love beef, but it doesn’t like me. I have some allergies in my intestines to beef. It is really weird, but oh well. I think it is a cow thing, as milk, and milk by products, as well as the meat do the same thing. I know I am strange, but I like being strange too. heee heee heee. So I am mostly a pork, turkey, chicken and fish eater.
Shari
My Food on Fridays Post
Can’t go wrong with okra and rice. I’ve got a bumper crop of okra growing in my garden that should be ready soon. Thanks for the recipe.
Christi
YUM!!!!! Looks so good. Beginning August 5, I will be hosting Crock Pot Wednesdays on diningwithdebbie.blogspot.com. I hope you will join me. THERE WILL BE PRIZES:)
This is my kind of dish and I make something very similar. When I’m in a hurry there is always a can of okra and tomatoes by Glory Foods in the cupboards.
I haven’t had red meat in over twenty years and I don’t miss it, but my cholesterol is still a little high thanks to the joys of aging.
Janet, your blog is very interesting and I wish you the best with it. Robberies are appalling and I’m afraid with the economy they will increase. I hope you do get to Africa one day and I look forward to hearing about it on your blog.