Mama’s ole creole southern okra. My momma said…my….mom momma says… Okra is delicious. Lol. Sorry…
I’ve always loved okra, when cooked right. Fried, in a gumbo, or stewed with seasoned tomatoes. Well, I hadn’t had the latter of those in ages so I came up with this recipe and it turned out delicious and fairly easy. Enjoy!
Ingredients
- 1-1.5 cups Fresh Okra, stems cut off, cut in 1/2″ rounds
- 1, 14.5 oz can Fire Roasted Tomatoes with Garlic, all contents
- 1 Tbsp Creole Seasoning
- 1 tsp Sea Salt
- 1 tsp Cracked Black Pepper
- 1/2-1 cup Water or Vegetable Broth, as needed
Directions
- Heat stove to medium low and put all contents in medium pot with lid. (Water or vegetable broth is simply to replenish evaporated liquid as this cooks down. You want the tomatoes and okra in some liquid, but not full on soup.)
- Bring contents to a low boil, then lower temp and let simmer covered for about 15-20 min. Stir occasionally.
- When Okra has softened the dish is ready. Goes great with some Garlic Lemon Butter Stealhead Trout.
Pic below: Southern Okra on the side of Garlic Lemon Butter Steelhead Trout with Spinach Sauté and Lemon Thyme Basmati Rice.
