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New Orleans Okra

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.

Cooking Light MAY 2005

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

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

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.

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
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New Orleans Okra recipe

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