New Orleans Okra

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.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 101
Caloriesfromfat 16 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 4 g
Carbohydrate 20.3 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 499 mg
Calcium 149 mg

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

Preparation

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.

Note:

Jessica Harris,

May 2005