Growing up in Houston, in an historically Acadiana family :-) , this was one of my favorite dishes as a teenager. We ate it without sausage, served over dirty rice. So, now that I'm a grown up living in Austin with easy access to fresh okra, I was so happy to find this recipe, I was prompted to write my first review! This was excellent -- I've made it twice. Both times without the corn (since I've never eaten it that way before). Otherwise, I followed the recipe to the T the first time -- and it was great! I brought it to work and made my fellow South Louisiana-heritage-turned-Texan coworkers jealous. The second time I skipped the celery, added bell pepper, bay leaves, and garlic. Still awesome! This recipe leaves a lot of room for improvisation while still being delicious. The key: okra and tomatoes. The acid from the tomatoes cuts the okra slime. Other than that, experiment!
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Growing up in Houston, in an historically Acadiana family :-) , this was one of my favorite...