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.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
12 servings


  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 4 stalks celery, chopped

  • 2 onions, chopped

  • 4 ears fresh corn, shucked and kernels scraped from cob

  • 2 pounds fresh okra, cut into 1/2 inch slices

  • 2 (28 ounce) cans whole tomatoes, broken up

  • ½ pound andouille sausage, diced

  • ½ teaspoon Creole seasoning, or to taste

  • sea salt and ground black pepper to taste


  1. 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.

  2. 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 (per serving)

180 Calories
10g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 180
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 436mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 6g
Vitamin C 29mg 147%
Calcium 118mg 9%
Iron 2mg 12%
Potassium 519mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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