This recipe was one that I tried to use a variety of vegetables from my Spring CSA. It was simple and surprisingly healthy for a creole recipe.
2 tbsp butter
2 tbsp olive oil
4 stalks celery, chopped
2 onions, chopped
4 ears fresh corn, scraped
2 pounds fresh okra, cut into 1/2 inch slices
2 (28 ounce) cans whole tomatoes, broken up
1/2 pound andouille sausage, diced
1/2 teaspoon Creole seasoning, or to taste
Salt and pepper to taste
– Heat butter and olive oil over medium heat in a large pot.
– Cook and stir celery and onions for about 5 minutes until the onions are translucent.
– Stir in the corn kernels and cook for 3 additional minutes.
Linda’s Notes:
– Frozen, thawed okra and/or corn can be substituted for fresh.
– I substituted cajun-flavored turkey sausage for the pork sausage.
– I used fresh, chopped tomatoes instead of the canned since they were included in my CSA.
Delusions of Chefery 