Creole Okra and Tomatoes

Creole Okra and Tomatoes, Step by Step

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1. Heat the oil in a wide pan over high heat. Fry the okra for 5 minutes until browned at the edges, then lift out onto a plate.

   Mark done Start 5 min timer

2. Lower the heat to medium and cook the onion, green pepper and celery for 6 minutes until soft. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

3. Add the tomatoes, bay leaf, thyme, cayenne and salt. Simmer for 8 minutes.

   Mark done Start 8 min timer

4. Return the okra to the pan and simmer for 5 minutes until tender and the sauce is thick. Stir in the vinegar and remove the bay leaf.

   Mark done Start 5 min timer

Notes for Getting It Right

• Dry the okra thoroughly after washing; wet pods steam instead of frying.
• Do not stir more than you must, or the pods break and turn slimy.
• Taste the sauce before the okra goes back and adjust the salt and heat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• Steamed rice
• Fried catfish
• Cornbread
• Smoked sausage

Storing & Reheating Creole Okra and Tomatoes

Keeps in the fridge for 3 days. Reheat gently.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.