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Creole Okra And Tomatoes

Western.Chefs's picture
Ingredients
  Fresh okra/2 packages (10 ounces each) sliced frozen okra 1 Pound, trimmed and sliced 1 -inch thick to make 4 cups
  Fresh okra/2 packages, 10 ounces each sliced frozen okra 1 Pound, trimmed and sliced 1 inch thick to make 4 cups
  Lean bacon slices 2
  Lean bacon slice 2
  Yellow onion 1 Medium, thinly sliced
  Sweet green pepper 1 Medium, cored, seeded, and chopped to make 1 cup
  Sweet green pepper 1 Medium, cored, seeded and chopped to make 1 cup
  Canned peeled tomatoes 16 Ounce, drained and chopped, with liquid reserved (1 can)
  Garlic 1 Clove (5 gm), minced
  Dried thyme leaves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Black pepper salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Hot red pepper sauce 1 Dash
Directions

1. Half-fill a large saucepan with cold water; bring to a boil over high heat. Stir in the okra, cook for 3 minutes, and drain well.
2. In a 12-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp, then transfer to paper towels and crumble. Pour off all but 2 teaspoons of the drippings. Lower the heat, add the onion and green pepper, and saute for 5 minutes or until tender.
3. Stir in the tomatoes and their liquid with the remaining ingredients. Cover and simmer, stirring occasionally, for 10 minutes. Return the okra to the skillet, cover, and simmer 5 minutes longer or until tender. Sprinkle the bacon on top. Serve with Southern-Fried Steak.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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