Serves 8
65 min
Roasted Okra Creole
Recipe GLPR3ccef48ddc7d30
A vibrant, spiced vegetable medley featuring roasted okra tossed into a rich tomato base infused with the classic Creole holy trinity of onions, bell peppers, and celery. Aromatic garlic, bay leaves, and warm spices like paprika, allspice, and cayenne create a deeply flavorful dish that works beautifully as a hearty main course or satisfying side.
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Ingredients
3 Tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 stalk celery, diced
3 cloves garlic, minced
28 ounce can One 28-ounce can diced tomatoes
2 bay leaves
1/4 Teaspoon allspice
1 Tablespoon paprika
1 Teaspoon cayenne pepper
1 Teaspoon salt
1/2 Teaspoon red pepper flakes
16 Ounces fresh or frozen okra, cut into chunks
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 2 minutes. Add the bell pepper, celery, and minced garlic, stirring well. Continue cooking until the garlic releases its fragrance, approximately 1 minute.
Pour the canned tomatoes with their juices into the skillet. Add the bay leaves, allspice, paprika, cayenne pepper, salt, and red pepper flakes. Stir to combine all ingredients thoroughly. Reduce the heat to low, cover the skillet, and let the mixture simmer gently for about 30 minutes, stirring every 8-10 minutes to ensure even cooking and prevent sticking.
While the tomato mixture simmers, preheat your broiler and position the oven rack about 6 inches from the heating element. In a bowl, toss the okra pieces with the remaining 1 tablespoon of olive oil until evenly coated. Spread the okra in a single layer on a baking sheet.
Place the baking sheet under the broiler and cook for 3-5 minutes until the okra begins to brown and char slightly on the top. Remove from the oven, use a spatula to flip each piece of okra, and return to the broiler. Broil for another 2-3 minutes until the second side is golden brown and slightly charred.
Remove the roasted okra from the oven and carefully add it to the simmering tomato mixture. Stir gently to combine, being mindful that the okra may be hot. Let everything cook together for 1-2 minutes to meld the flavors. Remove the bay leaves, taste for seasoning, and adjust as needed. Serve warm.
