Hearty Creole Okra and Tomatoes

Hearty Creole Okra and Tomatoes

17
Matthew James Dodson 1

"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."

Ingredients

1 h 20 m servings 180 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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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.
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Reviews

17
  1. 23 Ratings

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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.