Hearty Creole Okra and Tomatoes

4.7

(25)

19 Reviews

5 Photos

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.

Submitted by wasabinoir

Published on April 2, 2019

5

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

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

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 Facts (per serving)

180	Calories
10g	Fat
19g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 180
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	18%
Cholesterol 16mg	5%
Sodium 436mg	19%
Total Carbohydrate 19g	7%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 6g	12%
Vitamin C 29mg	33%
Calcium 118mg	9%
Iron 2mg	12%
Potassium 519mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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