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.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

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


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


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.

Jessica Harris,

Cooking Light

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note