Stewed Okra, Creole Style

Fevi Saute a la Creole

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Okras
  • A Tablespoonful of Butter
  • 3 Nice Tomatoes
  • An Onion
  • A Green Pepper
  • A Clove of Garlic
  • Salt, Pepper and Cayenne to Taste
  • A Teaspoonful of Chopped Parsley


Wash the okras and pare the ends. Place in a saucepan with one tablespoonful of butter; add a finely-minced onion and clove of garlic and green pepper. Let all cook for six or eight minutes, and then add the three tomatoes, chopped fine; also add the juice of the tomatoes. Season to taste with salt and pepper; add a dash of Cayenne and a teaspoonful of chopped parsley. Now add the Okras, and let all simmer slowly for twenty minutes. Place in a hot, deep serving dish, and cover and send to the table.