Okra Creole
Experience the bold and vibrant flavors of the South with this hearty Okra Creole recipe, a one-pot wonder that celebrates the essence of Louisiana cuisine. Fresh okra is simmered with a savory mix of sautéed onion, bell pepper, and celery—commonly known as the "Holy Trinity" of Creole cooking—alongside garlic, tomatoes, and a medley of Cajun spices. A dash of hot sauce and a sprinkle of fresh parsley add a flavorful kick to this comforting dish. Serve it over fluffy white rice or pair it with crusty bread to soak up the rich, tomato-based sauce. This Okra Creole is a simple yet flavor-packed meal that's perfect for weeknight dinners or as a unique addition to your meal rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound okra
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2 diced celery stalks
- 3 minced garlic cloves
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons Cajun seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon hot sauce
- 2 tablespoons, chopped fresh parsley
- 4 cups (optional, for serving) cooked white rice
Instructions
Wash the okra thoroughly and pat dry. Trim the ends and slice the pods into 1/2-inch pieces.
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables soften and become fragrant.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the sliced okra to the skillet and cook for 5-7 minutes, stirring occasionally. This helps reduce the sliminess of the okra.
Stir in the canned diced tomatoes, tomato paste, and broth. Mix well to combine.
Add the paprika, dried thyme, dried oregano, Cajun seasoning, salt, black pepper, and hot sauce. Stir to evenly distribute the spices.
Bring the mixture to a gentle simmer, cover the skillet, and let it cook for 20 minutes, stirring occasionally. This allows the flavors to meld and the okra to become tender.
Taste and adjust seasonings as desired. For more heat, add additional hot sauce or Cajun seasoning.
Sprinkle the chopped parsley over the dish and mix gently.
Serve hot over cooked white rice or with crusty bread on the side if desired.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6623 mg | 288% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 41.8 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4740 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
