Hearty Creole Okra and Tomatoes

Hearty Creole Okra and Tomatoes

17 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe 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.”

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Adjust Servings

Original recipe yields 12 servings



  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)

Rate This Recipe
Crystal S

Crystal S

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 let your okra sit for 10 to 15 minutes before you cook it. Best tip I've read plus it actually works!



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 entire dish even without the meat.



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.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Okra and Tomatoes


next recipe:

Southern Style Fried Okra