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.
Cooking Light MAY 2005
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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