Okra and Corn Creole

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.

From Wikipedia:

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

Fresh, Healthy, Tasty and if made right SPICY!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Cajun, Creole
Servings 4
Calories 180 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Omit the butter, and you have a vegan dish fit for a king.
Serve over rice as a gumbo, cook down farther, and serve as a side dish.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 8mgSodium: 178mgPotassium: 605mgFiber: 5gSugar: 9gVitamin A: 1823IUVitamin C: 65mgCalcium: 83mgIron: 2mg
Keyword Cajun, Creole, Okra, Tomato
Tried this recipe?Let us know how it was!

  Filed under: American, Creole, Cultural-Misappropriation, Side Dish, Simmer, Spring, Stew, Summer, Vegetarian

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