ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

New Orleans Okra

Yield 8 servings (serving size: 3/4 cup)
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

Nutrition 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

How to Make It

  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.