Hearty Creole Okra and Tomatoes Good Recipes

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Hearty Creole Okra and Tomatoes

"A excellent Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy sufficient to serve as a first-rate dish and makes one pine for the fiddles and chicory coffee."

Ingredients :

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

Instructions :

Prep : 20M Cook : 12M Ready in : 1H20M
  • Heat butter and olive oil over medium heat in a huge pot. Cook and stir celery and onions until the onions are translucent, approximately 5 mins. Stir inside the corn kernels and prepare dinner for three mins.
  • Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and prepare dinner over medium warmness until the okra has lost all of its slippery texture, as a minimum forty five minutes. Season with sea salt, black pepper, and greater Creole seasoning if necessary. Cook, uncovered, to reduce liquid, approximately 10 mins.

Notes :

  • Reynolds® Aluminum foil may be used to maintain meals wet, cook it frivolously, and make smooth-up simpler.

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