Okra Creole, Compliments of Sarah’s Ma-ma

Sarah loves to cook and even as a vegetarian, you will see the Creole and Cajun influences to her meals. Sarah’s personalized recipe cards are used to build evidence boards in her murder investigations. She shares her recipes with you here, but remember, Sarah doesn’t measure ingredients so taste freely as you cook. Bon apetite!

This Okra Creole was served weekly by Sarah’s Ma-ma

2 tablespoons olive oil

2 pounds of okra, chopped  (fresh  or frozen)

1 peeled tomato, cut up (canned or fresh )

5 or 6 sausage links, cut in circles (can be vegetarian or vegan)

1 can tomato paste

Cayenne pepper to taste

Sea salt to taste

1 large white onion, chopped

3 large cloves garlic, chopped

1 small green bell pepper, chopped

2 ribs of celery, chopped

Warm your skillet on low heat, when warm add olive oil. Wait until the oil is warm. Add chopped okra and stir until slime is greatly reduced (a light frying).  Add chopped vegetables, stir and let cook for about 4-5 minutes. Brown sausage in a separate pan. Add 3/4 cup of water and browned sausage to mixture and let simmer for 30 minutes. (adjust  according to your stove and your tastes) C’est bon!

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