~ my creole stewed okra, corn & tomatoes ~
Being my hubby's from the south, he loves his Okra and I actually acquired a taste for it, once I learned to grow and cook it. This was one of the first of many Okra recipes I've put together, sort of based on one he tried explaining, that his mother would make. He enjoyed mine so much, that he requests it all of the time, especially in the summer, when we had an abundance of it in our garden. We've not had a garden now in a few years, so I miss having my Okra, so I had to resort to store bought, which works in a pinch, but if you have fresh, by all means use it.
yield
4
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For ~ my creole stewed okra, corn & tomatoes ~
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2 Tbspbacon drippings
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1 - 16 ozbag of frozen okra slices, thawed or 2 cups fresh, sliced
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1 mdonion, chopped
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1 clovegarlic
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1 - 15 ozcan, chopped tomatoes & juice
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1 - 11 ozcan, whole kernel corn with jalapenos ( drained ), or use plain - frozen can be used as well _ or even fresh
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1 tspcreole seasoning
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freshcracked black pepper - to taste
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pinchsugar if tomatoes are bitter
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1/2 Tbspbutter - optional
How To Make ~ my creole stewed okra, corn & tomatoes ~
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1In a medium iron skillet, over medium heat, add bacon fat, once hot add okra and onion - continue cooking until okra begins to brown , stickiness diminishes and onions are soft. Add garlic and cook another minute. Stirring occasionally.
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2Add corn, tomatoes, juice and seasonings. Continue cooking until well heated through and begins to thicken - 15 minutes. Right before serving I stir in some butter. Serve hot.
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3So good!
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