~ My Creole Stewed Okra, Corn & Tomatoes ~

Cassie *


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.

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10 Min


25 Min


Stove Top


2 Tbsp
bacon drippings
1 - 16 oz
bag of frozen okra slices, thawed or 2 cups fresh, sliced
1 medium
onion, chopped
1 clove
1 - 15 oz
can, chopped tomatoes & juice
1 - 11 oz
can, whole kernel corn with jalapenos ( drained ), or use plain - frozen can be used as well _ or even fresh
1 tsp
creole seasoning
cracked black pepper - to taste
sugar if tomatoes are bitter
1/2 Tbsp
butter - optional

Directions Step-By-Step

In 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.
Add 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.
So good!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Cajun/Creole