HEARTY CREOLE OKRA AND TOMATOES

Hearty Creole Okra and Tomatoes image

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.

Provided by wasabinoir

Categories Side Dish Vegetables Tomatoes

Time 1h20m

Yield 12

Number Of Ingredients 10

Previous Next

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 stalks celery, chopped
2 onions, chopped
4 ears fresh corn, shucked and kernels scraped from cob
2 pounds fresh okra, cut into 1/2 inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound andouille sausage, diced
½ teaspoon Creole seasoning, or to taste
sea salt and ground black pepper to taste

Steps:

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 Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g