Photo: Markus Spiske
Hearty Creole Okra and Tomatoes
10 ingredients
20 min + 1 hr
12 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
651
Calories
35g
Protein
41g
Fat
42g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 pound andouille sausage, diced
- 1/2 teaspoon Creole seasoning, or to taste
- sea salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes