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Hearty Creole Okra and Tomatoes

By: wasabinoir  
"A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 69 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 4 ears fresh corn, shucked and kernels scraped from cob
  • 2 pounds fresh okra, cut into 1/2 inch slices
  • 2 (28 ounce) cans whole tomatoes, broken up
  • 1/2 pound andouille sausage, diced
  • 1/2 teaspoon Creole seasoning, or to taste
  • sea salt and ground black pepper to taste

Directions

  1. Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes. Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 180 | Total Fat: 10.4g | Cholesterol: 16mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by Tess 
very good,yummy MORE

 
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