Print: Hearty Creole Okra and Tomatoes

This hearty Creole okra and tomatoes recipe is for 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.

Prep

22 min

Cook

53 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
4 stalks celery , chopped
2 onions , chopped
4 earss fresh corn , shucked and kernels scraped from cob
2 , 28 ounce
2 pounds fresh okra , cut into 1/2 inch slices
8 ounces andouille sausage , diced
0.5 teaspoons Creole seasoning , or to taste
sea salt and ground black pepper to taste

Instructions

1 Heat butter and olive oil in a large pot over medium heat. Add celery and onions; cook and stir until onions are translucent, about 5 minutes. Stir in corn kernels; cook 3 minutes.
2 Stir in tomatoes, okra, andouille sausage, and Creole seasoning; cover and cook over medium heat until okra has lost all its slippery texture, at least 45 minutes. Season with salt, black pepper, and Creole seasoning. Cook, uncovered, to reduce liquid, about 10 minutes.

Nutrition per serving

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