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Stewed Okra and Tomatoes Creole Style
Stewed Okra and Tomatoes Creole Style
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
"Southern stewed okra and tomatoes, with bacon and veggies, a flavorful side dish."
Ingredients:
  • 2 ounces bacon, sliced crosswise into 1/4-inch wide slices (lardons)
  • 1 cup diced onion (about 1 medium onion)
  • 1 cup diced bell pepper (about 1 bell pepper)
  • 1/2 cup diced celery (about one rib)
  • 1 teaspoon chopped garlic (about 1 clove)
  • 1 teaspoon kosher salt
  • 1 15-ounce can of whole peeled tomatoes and their juices
  • 1 pound (16-ounces) of frozen or fresh okra, whole or thickly sliced, trimmed of tough tops if whole, defrosted if frozen
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 1 pinch of cayenne
  • 1 pinch cinnamon
  • 1 scant pinch of ground cloves (watch it on the ground cloves, a little goes a long way, and you can easily overdo it!)
  • 1/2 cup water
Instructions:
  • In a heavy-bottomed pot over medium heat, cook the bacon lardons until they are lightly browned and most of the fat has rendered out.
  • After the bacon has browned, toss in the onions, celery, bell pepper, and garlic. If needed, drizzle a tablespoon of olive oil. Sauté over medium-high heat until the vegetables turn lightly browned, around 8-10 minutes. Finish by adding the garlic and cooking for an additional minute.
  • In your pot, combine tomatoes, okra, and salt. Sprinkle in black pepper, cayenne, thyme, cinnamon, and cloves. Pour in 1/2 cup of water. Mix well. Cover and simmer for 20 to 25 minutes. Season with more salt and pepper if needed.

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