Okra Creole Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Steps:

• 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.
• 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.

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Steps:

• Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
• Crumble bacon, and set aside.
• Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
• Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
• Top with crumbled bacon.
• Serve over rice, if desired.

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.