This favorite Louisianian
side dish of corn and okra features the Creole (and Cajun) 'flavor
trinity' of green bell pepper, celery and onion...and the ever
present tomato, as well.
Corn
and Okra Creole
- 1/2 cup chopped green
pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- 1 1/2 cups fresh white
or yellow corn kernels, about 3 ears (or use frozen)
- 1/2 cup water
- 2 medium tomatoes, peeled,
seeded and chopped
- 1 1/2 tablespoons tomato
ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried whole
thyme
- 1/4 teaspoon paprika
- Pinch ground red pepper
or to taste
- 1 1/2 cups sliced okra
- In a large skillet, saute
green pepper, onion and celery in butter until crisp-tender.
Add corn and water; cover and cook for 10 minutes over medium-low
heat, stirring occasionally.
- Add tomatoes and remaining
ingredients, except okra. Cover and simmer 10 minutes, stirring
occasionally.
- Add the okra; cover and
simmer for 5 minutes or until okra is tender.
Makes 6 servings.
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