Justin Wilson's Creole Okra and Tomatoes

Fresh okra smothered with tomatoes, onion, and bell pepper until tender and silky.

Ingredients

• 2 tablespoons bacon drippings or vegetable oil
• 1 1/2 lb fresh okra, sliced 1/2 inch thick
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, or 3 fresh tomatoes, chopped
• 1/2 cup water or stock
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Directions

1. Heat the bacon drippings in a skillet and cook the okra over medium heat, stirring often, until the sliminess cooks off, about 12 minutes.
2. Add onion, bell pepper, and garlic and cook until softened, about 6 minutes.
3. Stir in the tomatoes and water and bring to a simmer.
4. Season with hot sauce, salt, black pepper, and cayenne.
5. Cover partially and simmer 20 minutes, until the okra is tender and the sauce has thickened. Serve hot.

Notes

Adapted from the okra and tomatoes on Justin Wilson’s recipe collection.