Dress up okra, a humble but beloved Southern favorite, with spicy Creole flavors for a mouthwatering side dish. This recipe calls for frozen and canned vegetables, so no chopping required.
It's basically a mixed bag of frozen onions and sweet peppers usually called "seasoning blend"
I've never ever heard of "frozen onion seasoning blend." Is it something I could make rather than looking for it in a store? Does anyone know the components? Thank you.
Wow....trip down memory lane! This really brings back memories. My mother used to fix this when we were kids. both my sister and I were picky eaters during childhood, but this was one dish I would clean from the plate. I forgot all about this dish until i came across fresh okra at the farmers market and remembered how much I enjoyed it. Thank you again for publishing it. Instead of rice we serve it over steamed cauliflower that has been pureed with Greek yogurt, green onions a little Parmesan cheese. Thanks Again
outstanding
delicious, will make it again, espically for get togethers, So easy to make!
I made this yesterday as a side dish for a pot luck Fat Tuesday dinner party and everyone loved it. I used fresh onion, garlic and extra Creole seasoning so it was spicy. I was hesitant to use the frozen okra since it can become slimy but in this recipe that didn't happen. I would make it again for sure. Since I doubled the recipe, there are leftovers which I plan to serve over rice for an easy meal.
I used fresh tomatoes and okra after a visit to our Farmer's Market. I also used canned corn. I seasoned skinless boneless breasts with creole seasoning and placed cubed pieces on top to cook with the okra. Very good. Hearty for a fall evening. I served with bread and salad.
