Fresh Creole Stewed Okra, a humble but beloved Southern favorite, with spicy Creole flavors for a mouthwatering side dish. This recipe calls for fresh or canned vegetables, so no rules. Use what is in the pantry or refrigerator.
Since I still had plenty of okra leftover from the last blog post, I decided to make my Mother's Creole Okra.
Her recipe starts off with bacon, how yummy can you get. Then it comes together with the flavors of onion and tomato with her continuing to layer on flavors depending on what she had on hand.
This recipe I added onion, bell pepper, celery, tomatoes, and minced garlic.
This delicious dish often made the center stage on our dinner table growing up serving it with rice or cornbread.
My favorite is cornbread because you will not be able to stop yourself from sopping up all those wonderful juices lingering on your plate.
Her recipe starts off with bacon, how yummy can you get. Then it comes together with the flavors of onion and tomato with her continuing to layer on flavors depending on what she had on hand.
This recipe I added onion, bell pepper, celery, tomatoes, and minced garlic.
This delicious dish often made the center stage on our dinner table growing up serving it with rice or cornbread.
My favorite is cornbread because you will not be able to stop yourself from sopping up all those wonderful juices lingering on your plate.
WHAT YOU WILL NEED TO MAKE CREOLE STEWED FRESH OKRA
- Thick bacon
- Onion
- Garlic
- Okra
- Fresh tomatoes or canned tomatoes
- Black pepper
- Salt
- Cajun spice or red pepper flakes (optional)
HOW TO MAKE CREOLE STEWED FRESH OKRA
- In a large skillet, cook bacon over medium heat until crisp.
- In the reserved drippings add the tomatoes, onion, green pepper, and celery cooking for about 5 minutes until tender.
- Add the okra and water and cook another 5 minutes or until tender stirring occasionally
- Cover and cook another 5 minutes or until heated thoroughly.
- Serve with rice or cornbread.
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MORE RECIPES TO ENJOY!
Fresh okra is abundant right now in the grocery stores and farmer's markets. I hope you will make some Creole Stewed Fresh Okra soon.
Enjoy!
xo
Yield: 6-8
Creole Stewed Fresh Okra
Prep time: 10 MCook time: 25 MTotal time: 35 M
A humble but beloved Southern favorite, with spicy Creole flavors for a mouthwatering side dish. This recipe calls for fresh or canned vegetables, so no rules. Use what is in the pantry or refrigerator.
Ingredients:
- 4 slices of thick bacon, cut into 1/2 inch pieces
- 1 large onion chopped
- 2 garlic pods minced or 1 1/2 teaspoons minced garlic
- 1 lb. fresh okra sliced into 1/2 inch pieces
- 2 cups fresh chopped tomatoes or one 15 oz. canned tomatoes
- 1/2 cup choppped celery (optional)
- 1/2 cup chopped bell pepper(optional)
- 1/2 cup water
- 1 teaspoon coarse black pepper
- 2 teaspoons salt
- 1-2 teaspoons cajun spice or 1 teaspoon red pepper flakes (optional)
Instructions:
- In a large skillet, cook bacon over medium heat until crisp.
- With the reserved drippings pour off leaving 2 tablespoons then add the tomatoes, onion, garlic, green pepper, and celery cooking for about 5 minutes until tender but not limp.
- Add the okra and water and cook another 5 minutes or until tender stirring occasionally. Add the cajum seasoning and stir again.
- Cover and cook another 5-10 minutes or until heated thoroughly.
- Serve with rice or cornbread.
Calories
87.35Fat (grams)
3.26Sat. Fat (grams)
1.02Carbs (grams)
11.22Fiber (grams)
4.45Net carbs
6.77Sugar (grams)
6.13Protein (grams)
5.52Sodium (milligrams)
1194.66Cholesterol (grams)
7.59© Copyright 2009-2020 - Kay Little, Owner/Author of Cooking with K
