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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Onion, celery, and green bell pepper are used so often in Louisiana that locals call them the trinity. Here, they're combined with another local staple: okra. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1/2 cup minced celery |
1/2 cup minced green bell pepper |
1 tablespoon tomato paste |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/2 teaspoon ground red pepper |
1 1/2 pounds small okra pods, trimmed and cut into 1/2-inch slices |
1/4 teaspoon salt |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 5 minutes. Add celery, bell pepper, and tomato paste; cook 2 minutes. Stir in diced tomatoes and red pepper; cook 10 minutes or until sauce thickens. Add okra pods. Cover, reduce heat, and simmer 20 minutes or until okra pods are tender. Stir in salt.
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