Now I just can’t let a Monday go by, especially after spending a week talking about southern vegetables, without mentioning a favorite medley of Creole flavors. Many of you I’m sure have this recipe in your everyday collection, some of you may have tried a similar recipe and hopefully, there will be a few of you that will see it for the first time.
This is another one of those recipes that varies from house to home and from within regions. Grandmother liked to stew down a pan of fresh okra with tomatoes and onions. Mother made one similar to the one today using a can of Rotel. My Aunt Jinx from New Iberia LA made hers using what else, red-hot peppers along with the corn, tomatoes and okra. How do you make yours? Let me know.
This is one of my many recipes in my collection that I like to pull out when fresh okra comes around in the markets and now that tomatoes are ripening into juicy red globes of goodness and sweet tender ears of corn are piling up – I just couldn’t think of anything better. I hope you agree. Enjoy!
Creole Okra, Corn & Tomatoes
4 thick slices of smoked bacon
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 pound okra, trimmed & cut into 1/2-inch pieces
4 ears of sweet corn, kernels cut from cob & cobs scraped, or 1 -11 oz can kernel sweet corn
2 ripe tomatoes, seeded & chopped
1 tablespoon chopped fresh oregano leaves
1/4 teaspoon pepper
Salt to taste
Hot pepper sauce to taste
In a large skillet, cook bacon over medium heat until crisp. Remove the bacon and crumble, set aside.
In the reserved drippings add the onion, green pepper and celery cooking for about 5 minutes until tender. Add the okra and cook another 5 minutes or until tender stirring occasionally. Stir in remaining ingredients, cover and cook another 5 minutes or until heated thoroughly. Serve with the crumbled bacon.
Note: Add a little fresh basil instead of the oregano if desired. Some folks even sprinkle a tad of filé powder on top when serving.