Creole Okra, Corn & Tomatoes
Lady Finger Medley
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.
This sounds amazing!
ReplyDeleteI again have never tried the okra in anything but jambalya, and I know with shrimp you must also make a wonderful one at that! This looks healthy and more a meal than a side dish would love to try that!
ReplyDeleteMy grand-mothers have not known okras existed so I have no family recipe. I like this plant, I eat it raw or cooked, often. Your recipe sounds great.
ReplyDeleteSprintin' past that Mason-Dixon for this one!
ReplyDeleteSo need to try okra! Sounds delicious!!
ReplyDeleteLove this recipe and I'm going to try it, tonight! Merci, cher!
ReplyDeleteWe always love okra, thank you for sharing this. I can I add it in my recipe box for another okra recipe. We add okra in sour soup.
ReplyDeleteI came by to tell you that I left an award for you on my blog and noticed you have another delicious veggie recipe on your blog!
ReplyDeleteWhat a terrific dish with okra, I love the addition of smoked bacon!
ReplyDeletewe love okra, and with bacon..oh does it get any better??
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Love it! My Dad used okra in so many dishes when I was a child...This is perfect:)
ReplyDeleteI make something like that but with chillies!
ReplyDeleteThis sounds like a wonderful recipe. I love the flavor of okra and putting it in with corn and tomatoes is just great. So much of what you cook is like what my mother cooked when we lived on the farm. Keep these wonderful recipes coming.
ReplyDeleteI love okra. It's such a healthy vegetable. I love it stir fried till soft. Yours looks very delicious with fried bacon. I can eat the whole plate :D
ReplyDeleteoooh, this looks delicoius. i love the addition of the smoky bacon too! everything looks great. i'm hoping we have much better luck finding the none woodsy time this time.
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