Okra Medeley

Ingredients
• 2 pounds "Louisiana" crawfish
• 2 pounds sliced okra (either frozen or fresh)
• vegetable oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 28 ounce can diced tomatoes
• salt, pepper and Bay Seasoning to taste

Do not use an iron pot or the okra will turn black.

Fry okra without thawing in vegetable oil for approximately 10 minutes over medium low heat, stirring frequently. Add onion and garlic and continue cooking for 15 minutes, until onion is softened.

Add tomatoes and spices. Cover and simmer for 20 minutes over low heat, stirring frequently. The okra will cease to "rope" when the tomatoes are added.

Add crawfish and simmer for 10 minutes.

Can be served over rice, but we prefer to eat it as is.

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