Roasted Okra Creole
The holy trinity of onion, bell pepper, and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika, and cayenne. Okra is browned in the broiler for a smoky taste and irresistible texture before it's sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Fab Frugal Food.
*Note: If using frozen okra, make sure to thaw it first.
- 3 Tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- One 28-ounce can diced tomatoes
- 2 bay leaves
- 1/4 Teaspoon allspice
- 1 Tablespoon paprika
- 1 Teaspoon cayenne sauce
- 1 Teaspoon salt
- 1/2 Teaspoon red pepper flakes
- 16 Ounces fresh or frozen okra, cut into chunks*
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and sauté until the onion begins to soften, about 2 minutes. Add the bell pepper, celery, and garlic and cook until the garlic becomes fragrant, about 1 more minute.
Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne sauce, salt, and red pepper flakes. Reduce the heat to low and simmer, covered, for about 30 minutes, stirring occasionally.
Turn on the broiler. Toss the okra in the remaining olive oil and spread on a baking sheet in a single layer. Broil the okra about 6 inches from the heat, about 3-5 minutes. Remove the okra from the oven and flip with a spatula. Return the okra to the oven and broil until the other sides are browned, about 2-3 minutes. Stir the okra into the tomato mixture and enjoy.