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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 16%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 4g
  • Carbohydrate: 20.3g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 499mg
  • Calcium: 149mg

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

  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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