“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.” - by wasabinoir
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 180 cal
- 9%
- Fat
- 10.4 g
- 16%
- Carbs
- 19.1 g
- 6%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"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 y..." See moreour okra sit for 10 to 15 minutes before you cook it. Best tip I've read plus it actually works!"
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