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.
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
How to Make It
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.
I add more heat with chipotle peppers in adobo. I get requests to make this for get togethers. I even have a friend who requests I make it for his birthday (instead of a cake). It's always a huge hit and goes so fast that I have to make sure I put some aside to ensure my husband and I have to enjoy later.