Okra & Tomatoes Recipe

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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.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which links every recipe featured on this site!

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7 thoughts on “Okra & Tomatoes Recipe”

  1. Your Creole Okra & Tomato Recipe is wonderful. I did subsitute the tasso with bacon and the flavor was great. Thank you so much for sharing your recipe’s with us all who seek flavorful foods. ; )

  2. This dish turned out really well for a Mardi Gras potluck! I excluded the meat products and doubled the butter, and it was really quite good. I received a lot of complements from vegetarians and carnivores alike.

  3. This recipe was the best! I love okra aand tomatoes too but had never cooked okra. I love your use of words in describing how to put together the items in the recipe, i.e. ‘rope’ and ‘insanely ripe’. I will definitely make this again. My husband liked it a lot too! Thank you! 5 star!!!!!!!!!!!

  4. This is an awesome dish!Left it vegetarian & added a half tsp.cayenne,we like hot & spicy.Will absolutely make many more times!

  5. There is nothing so wonderful as fresh tomatoes and okra from the garden as we had all of my life in Louisiana. Now I live in Alaska and I still make this wonderful dish year round. Buy the canned tomatoes (no salt), frozen bell peppers, celery and onions, saute in a separate fry pan from the okra. Saute the frozen okra in its own pan with bacon drippings stirring as infrequently as possible. Just enough stirring to keep it from sticking. Add peppers, celery and onions after the okra stops ropping then add the canned tomatoes. At this point I add cooked moose burger to make a meal if desired. You can add any seasoning desired.

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