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Hearty Creole Okra and Tomatoes

Hearty Creole Okra and Tomatoes

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Matthew James Dodson

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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

Crystal S
105

Crystal S

3/11/2012

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!

waha
22

waha

5/17/2010

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.

Christine
20

Christine

2/1/2010

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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