Recipe by SILVERMARIGOLD
"A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family."
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green bell pepper, chopped
1 (16 ounce) can
diced tomatoes in juice
chopped fresh parsley
salt and pepper to taste
1 (16 ounce) package
frozen cut okra
For folks who think or have read that okra is too slimey to enjoy- try this recipe! I found this recipe delicious, a snap to make, and it's really healthy. I used a can of real Italian cherry tomatoes, fresh thyme, and added a bit more garlic, and it was wonderful. Okra-phobes, you won't regret trying this!
It was okay but still slightly slimy. Maybe I'm just not an okra lover.
This is as authentic as it comes and I should know because my Creole mamma made this all the time. She would also add a little fresh or frozen shrimp at the end for a slightly different taste. Great recipe!
A very good Creole Okra recipe! I made two changes. I used Ro-Tel tomatoes and, because it is summer, I substituted some of my fresh lemon thyme for dried thyme flakes.
I used fresh okra and it was great. Even the folks in my household who think they're non-okra eaters gobbled it up!
Mmmmm! Really good! This was my first time making okra (and second time eating it...first experience wasn't too great) and it was really yummy! We like lots of garlic so I doubled it and ended up adding the entire can of tomatoes. Delicious :)
I thought this was a little spicy, and I do like hot dishes. It was a nice meal for one or two, but nothing I'd serve to company. I think I'll add some chicken and shrimp and rice to the leftovers to make something similar to gumbo so the leftovers will at least get eaten.
I've been making a similar recipe since I started cooking. Its great for frozen okra and even better if you can find fresh. Also, you can add a couple of stalks of dices celery to it for additional texture. I also will add browned ground beef and serve over rice for the ultimate in comfort food that still has some spice. Enjoy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 133
** Calories from Fat: 65
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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