Best 4 Hearty Creole Okra And Tomatoes Recipes
**Embark on a Flavorful Journey with Creole Okra and Tomatoes: A Symphony of Southern Delights**
Originating from the vibrant heart of Louisiana, Creole okra and tomatoes is a culinary masterpiece that tantalizes the taste buds with its harmonious blend of flavors and textures. This delectable dish, steeped in the rich history of Creole cuisine, is a testament to the region's diverse culinary heritage.
From the humble origins of okra and tomatoes, this dish has evolved into a symphony of flavors, each ingredient contributing its unique charm. Okra, with its distinct texture and earthy flavor, takes center stage, while tomatoes add a burst of tangy sweetness. The addition of the "holy trinity" of Creole cuisine - onion, celery, and bell peppers - creates a flavorful foundation, while spices like garlic, thyme, and cayenne pepper infuse the dish with a zesty kick.
Whether you prefer a classic rendition or a contemporary twist, this article offers a diverse collection of Creole okra and tomato recipes to suit every palate. Dive into the vibrant flavors of "Creole Okra and Tomatoes with Shrimp," where succulent shrimp mingle with the okra and tomatoes in a savory embrace. Experience the comforting goodness of "Okra and Tomatoes over Rice," a hearty dish that combines the best of both worlds.
For a lighter option, indulge in the vibrant flavors of "Creole Okra and Tomato Salad," a refreshing medley of fresh okra, tomatoes, and a zesty vinaigrette dressing. And for those who love a bit of heat, the "Spicy Creole Okra and Tomatoes" recipe promises an explosion of flavors with its generous helping of cayenne pepper and jalapeños.
Each recipe in this article is a testament to the versatility of Creole okra and tomatoes. Whether you're seeking a hearty main course, a delightful side dish, or a refreshing salad, these recipes will guide you on a culinary journey that celebrates the unique flavors of Creole cuisine. So, gather your ingredients, prepare your taste buds, and let the Creole magic unfold in your kitchen.
CLASSIC OKRA AND TOMATOES
Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.
Provided by Southern Living Test Kitchen
Categories Okra
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
- Cut the okra into ¼-inch-thick slices, discarding the stems.
- Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
- Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.
CREOLE OKRA
A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
Provided by SILVERMARIGOLD
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
- Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 14.2 g, Fat 7.2 g, Fiber 5.1 g, Protein 4 g, SaturatedFat 1 g, Sodium 184.5 mg, Sugar 8 g
ROASTED OKRA AND ONIONS
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Provided by Kim Severson
Categories quick, vegetables, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.
MEDITERRANEAN OKRA AND TOMATO STEW
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h15m
Yield Serves four as a main dish with rice, six as a side
Number Of Ingredients 13
Steps:
- Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
- Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan. If you do, the okra will steam instead of fry and will become slimy.
- Cook the okra until it is tender, but not mushy. Overcooked okra will lose its flavor and texture.
- Season the dish to taste. Creole cooking is known for its bold flavors, so don't be afraid to add some spices and herbs.
- Serve the dish hot. Okra and tomatoes is a delicious and comforting dish that is perfect for a weeknight meal.
Conclusion:
Creole okra and tomatoes is a classic dish that is easy to make and packed with flavor. With its combination of fresh vegetables, bold spices, and hearty protein, this dish is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give Creole okra and tomatoes a try. You won't be disappointed!
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