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Hearty Creole Okra and Tomatoes

Matthew James Dodson

"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."
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1 h 20 m servings 180 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 18
  1. 24 Ratings

Most helpful positive review

Good southern recipe! Here's a tip I found on another site to avoid the sliminess that okra produces: Soak your okra in enough cold water to cover it, then squeeze in the juice of one lime and...

Most helpful critical review

i used frozen okra and corn, however, so that was probably the big problem with my attempt at this recipe! :(

Most helpful
Most positive
Least positive

Good southern recipe! Here's a tip I found on another site to avoid the sliminess that okra produces: Soak your okra in enough cold water to cover it, then squeeze in the juice of one lime and...

A version of this has long been a family favorite. If you don't have the sausage, brown 1/2 to 1 lb of ground beef and add it along with 1-2 cups of cooked elbow macaroni. It will become an enti...

I left out the sausage (because I didn't have any) and it came out very good. I can tell the sausage would make it perfect.

I made this and it went like lightning very very good i served it over basmati rice and it was spectacular! ive tried it with rotisserie chicken and its even better!

Simply SPECTACULAR!! I made it by the recipe to a T only adding a jalapeno because I like them and had some on hand. Will add some chicken next time. I seasoned with CREOLE SEASONING BLEND by ...

Yumm A++ This is a great recipe to use up those garden veggies! I cut the recipe in half because there's only 2 of us. I added a couple of jalepenos and 1/2 of water plus all listed ingredien...

This was great! We had never tried okra before, but had picked up some fresh ears of corn and okra from the local produce stand. I only had 1/2 the amount of okra called for, and no sausage, b...

very good,yummy

This was really easy to make and very delicious. We will definitely be having this again. The flavor was spicy, but not hot for hot's sake. Cutting the standard recipe in half is enough for t...