This favorite Louisianian side dish ofcorn and okra features the Creole (and Cajun) ‘flavor trinity’of green bell pepper, celery and onion…and the ever presenttomato, as well.
Recipe: Corn and Okra Creole
1/2 cup chopped green pepper1/2 cup chopped onion1/2 cup chopped celery2 tablespoons butter1 1/2 cups fresh white or yellow cornkernels, about 3 ears (or use frozen)1/2 cup water2 medium tomatoes, peeled, seeded andchopped1 1/2 tablespoons tomato ketchup1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried whole thyme1/4 teaspoon paprikaPinch ground red pepper or to taste1 1/2 cups sliced okra
Makes 6 servings.
Okra CreoleIf the Corn and Okra Creole recipe was useful and interesting, you can share it with your friends or leave a comment.