|From Nola Cuisine Images – (reedited)|
Creole stewed Okra and Tomatoes are simple, but sooo delicious. Okra & Tomatoes are one of those romances written in the stars, like Oysters & Artichokes. Two creatures from different worlds, that were meant to be together!
To make this dish truly shine as it should, use the smallest okra and the most insanely ripe tomatoes you can find. You can make this dish vegetarian, if you’re into that sort of thing, or you can make it like I do, with some smoky pork flavor. I add a little homemade Tasso to mine, but some good quality ham or bacon would substitute nicely. Here is the recipe:
Creole Okra & Tomatoes Recipe
3 Tbsp Unsalted Butter, lard or bacon drippings
1/4 Cup Tasso, finely chopped
1 Cup Spanish Onion, chopped
2 Tbsp Garlic, minced
4 Tbsp Hot peppers, minced
3 Cups Fresh Okra, washed trimmed and cut into 1/2 inch thick slices
2 Cups Insanely ripe Tomatoes, chopped
2 tsp Fresh Thyme, chopped
2 tsp Fresh Basil, chopped
2 tsp Green Onions, thinly sliced
Kosher salt, black pepper, cayenne, and Crystal Hot Sauce to taste
Melt the butter and saute the Tasso in a stainless steel pot until lightly browned. Add the onions, garlic and peppers, and season with a little Kosher salt. Sweat until the onions are translucent. Add the Okra, season again with a little salt, and cook until the Okra ceases to rope, which means that you don’t see threads when you stir the pot.
Add the Tomatoes and Thyme, plus a little more Kosher salt to make the tomatoes break down.
When the tomatoes break down and reduce slightly add the basil, Green Onions, and salt, pepper and hot sauce to taste. Serve as a side or over rice.
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