Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Pints of Okra, or Fifty Counted
  • 6 Fresh Tomatoes
  • 2 Onions, Chopped Fine

Method

Wash and stem the okra and then slice it very fine. Chop the tomatoes fine, being careful to preserve the juice. Chop the onions fine and fry them in the butter. Then add the chopped thyme, bay leaf, parsley and tomatoes and the pepper pod, and, after letting it stew about five minutes, add the Okra, stirring constantly almost, as it burns quickly. When well browned, add the juice of the tomato