Okra Creole
- 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
- In a small skillet, brown flour in butter until small bubbles form. Gradually add water whisking roux to form a thick paste. Set aside.
- In a large skillet, saute celery, onion and peppers until softened. Add garlic and cook another 2 minutes.
- Reduce heat and add tomato paste, roux, lemon juice, tomatoes, okra and seasoning. Simmer until okra is tender.
- Serve over cooked rice.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/okra-creole-mardigras-sundaysupper/
3.2.2807