Stewed Okra, Creole Style

Fevi Saute a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Okras
  • A Tablespoonful of Butter
  • 3 Nice Tomatoes


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