Okra and Tomato Saute
From Nola Cuisine
If you grew up in the Midwest, I’d bet good money that you’ve never eaten an okra-centric dish. We certainly had not. The closest I’d really gotten to the veggie was a dusty jar of pickled okra that I recently found in the back of my fridge and promptly tossed. So when we got a big bag of it in our CSA last week, we were a little stumped. Luckily John isn’t one to shy away from Creole recipes, so he took to the internet in search of the perfect use. And lo and behold, not only was this recipe delicious, it completely stole the show. We served it along with steaks that ended up tasting kind of funky and some potatoes that we totally over-cooked. Basically we spent the whole meal raving about the okra. Never would have seen that coming!
- 3 Tbsp butter
- 1/4 cup andoiulle sausage, finely chopped
- 1 cup yellow onion, chopped
- 2 Tbsp garlic, minced
- 4 Tbsp jalapeno, minced
- big pinch of Cajun seasoning
- 3 cups fresh okra, cut into 1/2-inch thick slices
- 2 cups tomatoes, chopped
- 2 tsp fresh thyme, chopped
- 2 tsp fresh basil, chopped
- 2 tsp green onions, chopped
- salt, to taste
- pepper, to taste
- cayenne, to taste
- hot sauce, to taste
- Melt the butter in a large skillet over medium heat.
- Add the sausage and saute until browned.
- Add onions, garlic, jalapeno, Cajun seasoning, and some salt. Saute until onions are translucent.
- Add the okra, plus a little more salt. Saute, stirring often, about 10 minutes, or until okra doesn’t look slimy/sticky (ours never looked very slimy, perhaps because it was super fresh from our farmers market, but if yours is, just keep cooking it, apparently it will go away).
- Add the tomatoes and thyme, plus a little more salt. Saute until tomatoes break down and reduce slightly.
- Remove from heat and stir in basil, green onions, salt, pepper, cayenne and hot sauce, to taste.