Creole Okra
Modified recipe from the New York Times cookbook
Serves 4. This is a good winter dis because you can
use frozen okra and canned tomatoes.
Ingredients
- 1 16 ounce can tomatoes drained and chopped (reserve juice)
- 1/2 large green pepper, chopped
- 1/2 large onion, chopped
- 1-2 cloves garlic, minced
- 1 package frozen whole okra, unthawed or
16 fresh okras
- 1-2 tablespoons chopped parsley
- 3/8 teaspoon dried thyme
- 1/8 to 1/4 teaspoon cayenne
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
If using fresh okra, wash. Cut off stems if you like, and slice
into rounds. If using frozen okra, I like to cut it into rounds or
buy it cut. Saute onion
and garlic in olive oil until wilted. Add green pepper and saute until
just limp. Add tomatoes, thyme, parsley, cayenne, salt, and pepper, and
cook 5 minutes. Add okra (still frozen if using frozen) and a little
reserved tomato juice. Cover and cook about 15 minutes, until okra
is tender. If using frozen okra, you will have to poke at it
periodically to separate the pieces and hasten the process.
Jim Plank
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