Best 6 Okra And Corn Creole Recipes
**Okra and Corn Creole: A Flavorful Fusion of Southern Charm and Creole Delights**
Indulge in the vibrant flavors of the South with Okra and Corn Creole, a delectable dish that brings together the best of two culinary worlds. This Creole-inspired recipe artfully blends okra, corn, tomatoes, and aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step recipes will guide you through the process of crafting this Southern classic with ease. From the classic Okra and Corn Creole to variations that incorporate shrimp, sausage, or okra pickles, we've got you covered. Get ready to embark on a culinary journey that celebrates the rich heritage and bold flavors of Creole cuisine.
HEARTY CREOLE OKRA AND TOMATOES
A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.
Provided by wasabinoir
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
- Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g
CORN OKRA CREOLE
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
~ MY CREOLE STEWED OKRA, CORN & TOMATOES ~
Being my hubby's from the south, he loves his Okra and I actually acquired a taste for it, once I learned to grow and cook it. This was one of the first of many Okra recipes I've put together, sort of based on one he tried explaining, that his mother would make. He enjoyed mine so much, that he requests it all of the time,...
Provided by Cassie *
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a medium iron skillet, over medium heat, add bacon fat, once hot add okra and onion - continue cooking until okra begins to brown , stickiness diminishes and onions are soft. Add garlic and cook another minute. Stirring occasionally.
- 2. Add corn, tomatoes, juice and seasonings. Continue cooking until well heated through and begins to thicken - 15 minutes. Right before serving I stir in some butter. Serve hot.
- 3. So good!
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
OKRA AND CORN CREOLE
This is a traditional southern recipe. Best, if using fresh summer vegetables, but still a delicious side using frozen vegetables and ripe tomatoes, from the grocery or canned. When using fresh okra, use small to medium sized pods, for tenderness. From Cooking Light Cookbook 1994, with a slight tweak.
Provided by Sharon Colyer
Categories Vegetables
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat, until hot. Add green pepper and onion; sauté 3 minutes, or until tender.
- 2. Add corn and water, to vegetables in skillet, stirring well. Cover and cook, over medium heat 5 minutes; stir gently, and cook an additional 5 minutes.
- 3. Add chopped tomato with juice and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add okra; cover and simmer 5-7 minutes, or until okra is tender. Makes 12 servings.
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Tips:
- Choose fresh okra: Look for okra pods that are firm, slender, and have a deep green color. Avoid pods that are bruised or have blemishes.
- Trim the okra properly: Cut off the stem end of the okra pods and remove the blossom end. Then, slice the pods into 1/2-inch rounds.
- Soak the okra in vinegar: This helps to reduce the okra's sliminess. Soak the okra in a mixture of equal parts vinegar and water for 30 minutes before cooking.
- Cook the okra over medium heat: High heat can make the okra slimy. Cook the okra over medium heat until it is tender, about 10 minutes.
- Add the corn and tomatoes: Once the okra is tender, add the corn and tomatoes to the pot. Cook until the corn is heated through and the tomatoes have softened, about 5 minutes.
- Season the dish: Add salt, pepper, and cayenne pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
Okra and corn creole is a delicious and easy-to-make dish that is perfect for a summer meal. The okra is tender and slightly slimy, while the corn is sweet and crunchy. The tomatoes add a touch of acidity and the spices give the dish a flavorful kick. Serve okra and corn creole with rice, mashed potatoes, or cornbread.
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