Stewed Okra, Tomatoes & Corn
By
Donna Graffagnino
@StillWild
4
Like onions and garlic, and peas and corn, okra and tomatoes are probably the two vegetables that are the most made to go together. Throw in some sweet corn, maybe a little pork or shrimp and you've got yourself a whole meal. Always found on Cajun and southern tables, cooked down smothered okra and tomatoes loaded with seasonings and anything else you feel like adding is a belly warming taste of good stuff. Fresh is best but frozen will work just as good.
Ingredients
- 1 Tbsp
- bacon grease or butter
- 1 large
- onion, diced
- 2 stalk(s)
- celery, chopped
- 1 medium
- bell pepper, chopped
- 4 c
- peeled diced tomatoes
- 1 lb
- cut okra
- 1 can(s)
- 10 oz v-8 juice
- 1
- bay leaf
- 2 tsp
- dried basil
- 2 tsp
- dried parsley
- 2 c
- whole kernel corn
- 1
- link smoked sausage, or 1/2 pound tasso or boiled shrimp (optional)
- salt, pepper, cajun seasoning to taste
How to Make Stewed Okra, Tomatoes & Corn
- 1In large saucepan melt bacon grease and saute onion, celery, and bell pepper for about 5 minutes.
- 2Add tomatoes, okra and V-8, bay leaf, basil and parsley. Simmer on low, covered, for at least 30 minutes, stirring occasionally.
- 3Meanwhile, if using sausage or tasso, fry it off in a skillet to render some of the fat. Let drain on paper towel lined plate.
- 4Add corn, and seasonings to taste. Simmer until okra is very tender and beginning to fall apart. Add optional meat and cook an another 10 minutes until heated through.
