Creole-Style Corn, Okra, and Tomatoes

 
1 1/2 cups onion, diced
1 cup green pepper, destemmed, deseeded, and diced
1 cup red pepper, destemmed, deseeded, and diced
1 jalapeno pepper, destemmed, deseeded, and diced
2 T. olive oil
1 - 10 oz. pkg. frozen sliced okra, thawed
2 T. garlic, minced
2 cups frozen corn, thawed
2 cups tomatoes, deseeded, and diced (or 1 - 14 oz. can diced tomatoes)
1 - 8 oz. can tomato sauce
2-3 t. Creole Seasoning, to taste
1/2 t. salt
 

In a large non-stick skillet, saute the onion, green pepper, red pepper, and jalapeno in olive oil for 5 minutes or until softened. Add the okra and garlic, and continue to saute for 5 additional minutes. Add the remaining ingredients and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the vegetables are tender. Taste and adjust seasonings, if needed.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett