Usually, I am the impulse grocery buyer, but not this time. I’ll not call this an impulse buy as I was asked to recreate a dish from the early day of our marriage—a corn and okra dish very similar to a gumbo but minus the roux.
Made with fresh okra, fresh-cut corn, it is bursting with flavor. Adding a Cajun / Creole spice and a few dashes of hot sauce imparts that special Rogue Chef twist.
Some folks will serve this over rice, and I’ll serve with a side of buttered cornbread. Chilled, this will make a glorious side dish for a plate of ‘Que.
Okra or Okro (US: /ˈoʊkrə/, UK: /ˈɒkrə/), Abelmoschus esculentus, known in many English-speaking countries as ladies’ fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. It is a good source of minerals, vitamins, antioxidants, and fiber. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. Traditionally, Okra is a southern U.S plant that thrives in relatively warmer temperatures. It is also easy to grow. As a result, the plant is cultivated in tropical, subtropical and warm temperate regions around the world.
Creole Okra and Tomatoes
- 2 cups Okra Washed, Dried, Stemmed, Sliced
- 2 cup Corn Fresh, sliced from cobb
- 1 can diced tomatoes 14 oz can, save the liquid
- 1/2 tsp Minced Garlic
- 1 medium Bell Pepper Washed, Cored, diced
- 1 small Onion Peeled, Diced
- 1 tbsp Vegetable oil
- 1 tbsp Butter
- 1/2 tsp Cajun / Creole Seasoning
- Salt / Pepper To taste
- Hot Sauce To taste
- In a large skillet over medium heat, foam out butter and add oil.
- Whence the fat shimmers, add onion, peppers, garlic, and, corn
- stir fry until the onions start to take color (~5 minutes)
- Add okra and cook, stir occasionally until okra softens (~ 8-10 minutes)
- Add diced tomatoes with liquid, seasoning, and hot sauce, simmer until slightly thickened, ~4-5 minutes
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