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A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 stalks celery, chopped
- 2 onions, chopped
- 4 ears fresh corn, shucked and kernels scraped from cob
- 2 pounds fresh okra, cut into 1/2 inch slices
- 2 (28 ounce) cans whole tomatoes, broken up
- ½ pound andouille sausage, diced
- ½ teaspoon Creole seasoning, or to taste
- sea salt and ground black pepper to taste
Directions
Step 1
Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
Step 2
Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat4g | 18% |
| Cholesterol16mg | 5% |
| Sodium436mg | 19% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber5g | 16% |
| Total Sugars7g | |
| Protein6g | |
| Vitamin C29mg | 147% |
| Calcium118mg | 9% |
| Iron2mg | 12% |
| Potassium519mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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