Okra Creole

July 24, 2006

Okra Creole

(from Gina)

…..add some shrimp or chicken to this classic Creole dish and serve it over rice for Sunday night supper (I served it over brown rice).

1 pound fresh okra
2 Tablespoons oil (I used canola)
2 celery stalks, finely chopped
1 small onion, chopped
2 medium tomatoes, peeled, seeded and coarsely chopped
1/2 green bell pepper, finely diced
1 teaspoon sugar (could use another sweetener)
1/2 teaspoon salt
Freshly ground black pepper to taste.

If using fresh okra, wash and trim the okra and slice it into medium-thin rounds.

In a large skillet, heat the oil over moderately high heat. Add the okra and cook until it is slightly softened. Add the remaining ingredients and cook, stirring for 5 minutes. If the vegetables seem too dry, add about 1/3 cup water (I added some water just to help with the cooking of the okra).

Turn the heat to very low and simmer for about 1 hour, until all of the liquid has been absorbed (I put a lid on the pan and then removed it at the end to lessen the liquid a little, but still left a little moisture). Serve hot.

Serves 6-8 (I’d say more like 3- 4 for a main dish).

From Mary Emmerling’s American Country Cooking

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