Stewed Okra and Tomatoes
Ingredients
- 2 tbls. cooking oil
- 2 (1-lb.) pkgs. frozen, cut okra, thawed
- 2 cups thinly sliced onions
- 1 cup thinly sliced bell pepper
- 2 (10-oz.) cans Original Diced Ro-tel tomatoes
- 2 tsps. Creole seasoning
- 1 (15-oz.) can tomato sauce
Instructions
Serves 4-6 generously.
1. Heat oil in a nonstick skillet or pot. Add okra. Stirring often, cook over medium heat until okra is no longer slimy, about 20 minutes. (Do not cook to pieces).
2. Add onions and bell pepper and cook until onions are transparent. Add remaining ingredients. Cook, covered, over medium heat for approximately 15 minutes. Do not overcook. Add water as needed to prevent sticking.
Source: The Advocate - Baton Rouge, La.
1. Heat oil in a nonstick skillet or pot. Add okra. Stirring often, cook over medium heat until okra is no longer slimy, about 20 minutes. (Do not cook to pieces).
2. Add onions and bell pepper and cook until onions are transparent. Add remaining ingredients. Cook, covered, over medium heat for approximately 15 minutes. Do not overcook. Add water as needed to prevent sticking.
Source: The Advocate - Baton Rouge, La.
Recipe Info
Views
196
Date
January 12, 2006
Categories
Vegetables
Vegetarian