Okra Creole
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup flour
  • ⅓ cup butter
  • 1 cup water
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup diced green peppers
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound fresh or frozen okra cut into ½-inch pieces
  • 1 6-ounce can tomato paste
  • 1 14.5 ounce can diced tomatoes
  • 2 Tablespoons lemon juice
  • 1 Tablespoon creole seasoning
  • 3 cups cooked rice
Instructions
  1. In a small skillet, brown flour in butter until small bubbles form. Gradually add water whisking roux to form a thick paste. Set aside.
  2. In a large skillet, saute celery, onion and peppers until softened. Add garlic and cook another 2 minutes.
  3. Reduce heat and add tomato paste, roux, lemon juice, tomatoes, okra and seasoning. Simmer until okra is tender.
  4. Serve over cooked rice.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/okra-creole-mardigras-sundaysupper/