Creole Okra

Margaret Holmes

2 cans okra, drained

1 can peeled tomatoes

½ cup green peppers, seeded, diced finely

½ cup onion, peeled, diced finely

1 teaspoon garlic, chopped

1 teaspoon vegetable oil

1 bay leaf

Pinch thyme

½ teaspoon salt

¼ teaspoon black pepper

Fry peppers and onions in oil until soft, not browned. 

Like all good Bayou cooking, we begin like this.

Add tomatoes with their juice, and seasonings. Break up tomatoes with a spoon.

I used frozen okra instead of canned and the recipe worked out just fine.

Add okra to pan, heat thoroughly. Serve with rice.

Or maybe, just maybe, with some cheddar/jalapeno bread that you already had laying around.

My Rating: 4/5 "I love okra in all its forms. This? This is a good form. I enjoyed the contrast with the tart tomatoes as well as the variety of textures. Now, is it as good as your standard deep-fried okra? Naw. But it's a ton healthier and it's still damn tasty."