Since I know you’re all anxiously awaiting the next OKRA recipe; here’s my contribution in the form of Creole Style Stewed Okra And Tomatoes. I’m just sorry I didn’t weigh in on this one earlier since I’ve been a lifelong okra fan; even back when okra wasn’t cool :).
I don’t know about the rest of the country, but here in East Texas just an hour West of Louisiana, if you go into a diner with a steam table or family style eating you will typically find some version of this Creole Style Stewed Okra and Tomatoes. Although it is a favorite of mine I have really never made it a lot in the past, because it is just so accessible around here. I know that isn’t the case everywhere so here is the basic version of this dish and it is as good a recipe as I have eaten in any restaurant.
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I served this to my a couple of my toughest okra critics and got better reviews than I expected, what with their negative bias against my beloved okra. From my husband “You know I’m not a fan of okra, but that was good!” Then from my daughter I got, “That was the least slimy okra I’ve ever eaten.” – That’s because it isn’t at all slimy in this dish! All okra comments from the peanut gallery aside this dish is a really tasty Creole side. In case you’re unfamiliar with it, Creole is usually a milder version of Cajun cooking spice wise, but just as flavorful.
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*A note on the carbs in this dish. 1) Tomatoes are considered fp in moderation but with 1 cup having 7.06 grams of carbs the serving size does need to be considered. This dish contains 2 total cups of tomatoes which is 14.12 plus one half of a medium onion contains 4 net cabs. 14.12 total plus 4 net carbs gives you a total of 18.12 carbs. As a side dish a 1 cup serving is plenty so you will have 4.53 carbs in one serving of this recipe.
*The oil in this dish could easily be left out and the onion and pepper could be parboiled in broth making this an FP dish. I chose to post it as an S and retain the more authentic flavor of the dish, plus I gotta have bacon with this dish so S it is!
- 1/2 medium yellow onion, coarsely chopped
- 1/2 green pepper, coarsely chopped (I used poblano, but any mild chili pepper will do)
- *3 tablespoons refined (no flavor) coconut oil, I used Lou Ana's
- 6 ounces (or 1/2 of a 12 ounce bag) frozen chopped okra
- (can also use 2 cups fresh if you have it)
- 1 16 ounce can diced tomatoes
- 1/4 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne (can add more if you like it spicier)
- Extra salt and pepper to serve with the dish.
- Optional- fried bacon to crumble on top of the dish when done.
- * (traditionally bacon grease or butter is used instead of refined coconut oil, but I tried the coconut oil and it worked)
- Heat the oil or butter in a large heavy frying pan (do not use cast iron since tomatoes will be included and they react badly with cast iron). Add the green peppers and onions and saute for about 2 minutes. Add the frozen or fresh okra, tomatoes and spices and stir well. Cover and cook over low heat for about 1 hour. Stir occasionally to prevent sticking and remove when the veggies are tender/crisp and not falling apart. Serves 4 as a side dish at 1 cup per serving.
- *A note on the carbs in this dish. 1) Tomatoes are considered fp in moderation, but with 1 cup having 7.06 grams of carbs the serving size does need to be considered. This dish contains 2 total cups of tomatoes plus it has half of a medium onion which contains 4 net cabs. This comes to 14.12 total for the tomatoes plus 4 net carbs gives you a total of 18.12 carbs. As a side dish a 1 cup serving is plenty so you will have 4.53 carbs in one serving of this recipe.
- *The oil in this dish could easily be left out and the onion and pepper could be parboiled in broth making this an FP dish. I chose to post it as an S and retain the more authentic flavor of the dish, plus I gotta have bacon with this dish so S it is!
- *Serve over a small serving of rice for a crossover or if you have company, it is a very light S side unless you add regular bacon or turkey bacon to the dish.