Okra And Corn Creole Recipes

CORN OKRA CREOLE

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

CORN OKRA CREOLE

Steps:

• Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
• Add okra and corn and cook, stirring occasionally for 8 minutes.
• Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
• Add salt and pepper to taste.

CORNMEAL WITH OKRA (COU-COU)

Steps:

• Heat the oven to 350 degrees F.
• Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
• If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
• Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
• Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.

CREOLE OKRA

Steps:

• Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
• Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

OKRA & CORN SAUTE

Steps:

• Cut okra lengthwise; set aside. In a large skillet, cook bacon over medium heat until crisp. , Stir in the corn, Italian seasoning and reserved okra; saute until okra is tender and corn is lightly browned.

HEARTY CREOLE OKRA AND TOMATOES

Steps:

• Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
• Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

OKRA CREOLE

Steps:

• Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings.
• Crumble bacon, and set aside.
• Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
• Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
• Top with crumbled bacon.
• Serve over rice, if desired.

CORN AND OKRA CASSEROLE

Steps:

• Saute onion, garlic and green pepper in bacon drippings.
• Add tomatoes, mixing well.
• Cook 1 minute.
• Stir in okra and corn.
• Season with salt and pepper.
• Spoon into baking dish.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees for 25 minutes.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.