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Southern Creole Okra Stew

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner Southern
Southern Creole Okra Stew
Ingredients
  • 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
  • 1/2 pound andouille sausage, diced
  • 1/2 teaspoon Creole seasoning, or to taste
  • sea salt and ground black pepper to taste
Instructions
1
Melt butter and olive oil in a large cooking vessel over an intermediate temperature. Sauté chopped celery and onions until they become soft and the onions lose their raw appearance, approximately 5 minutes. Introduce corn kernels into the mixture and cook for a further 3 minutes.
2
Add okra, diced tomatoes, spicy Andouille sausage, and a blend of herbs known as Creole seasoning to the pot. Cover the vessel and cook over an intermediate temperature until the okra has lost its slimy quality, at least 45 minutes. Season with salt and black pepper to taste, and add additional Creole seasoning if required.
3
Transfer the contents of the pot to an uncovered surface to allow excess moisture to evaporate, approximately 10 minutes.