This wonderful recipe for Creole Tomatoes Okra and Rice contains sweet juicy ripe Creole Tomatoes along with Okra and can be served in many ways. It can be used as a side dish to compliment your meal or as a main dish. Creole Tomatoes Okra and Rice contains Andouille Sausage and bacon drippings.
You may choose to omit those ingredients to convert to a Vegetarian Dish if desired. It’s one the MOST amazing Southern Louisiana Creole Dishes.
Interestingly enough, it’s not the way we cook our recipe for Creole Tomatoes and Okra that give it its name; It’s the ingredients. Creole Tomatoes are one of the most sought-after tomatoes in South Louisiana in June. The plants are grown on well-known farms. Often folks wait for those first crates of vine-ripened Creole tomatoes to arrive at the Farmers Market and buy them by the box. Creole tomatoes range in size from medium to almost small pumpkin sized.
If there ever were a tomato plant that could be considered Royalty, the Creole Tomato Plant would be the Royal Family of the tomato plant Species. Louisiana loves this incredible Heirloom Tomato Plant so much it was adopted as their “State Vegetable plant” FYI shortly after that the Sweet Potato was named Louisiana’s “State Vegetable” to keep the peace between the Louisiana Farmers and Sweet Potato growers.
If you like, you may omit Andouille sausage and Bacon grease to convert to a vegetarian meal.
The Creole Heirloom tomatoes may be replaced with any fresh Heirloom tomatoes from your garden or Farmer’s market. However, if you find yourself in a bind, I recommend using San Marzano canned diced tomatoes.
It is recommended not to use frozen okra. If you need to use frozen okra, add at the end just long enough to warm through, about 1 minute.
Creole Tomatoes Okra and Rice
Creole Tomatoes Okra and Rice
- 2 tablespoons bacon grease or olive oil
- ½ cup onion chopped
- 1 tablespoon fresh garlic minced
- 2 tablespoon cayenne peppers minced
- 1 cup cooked Andouille sausage finely chopped
- 2 tablespoons white wine
- 4 Cups fresh okra washed trimmed and cut into pieces
- 3 Cups fresh Creole heirloom tomatoes diced
- 2 teaspoons fresh parsley
- 2 teaspoons fresh thyme chopped
- 1 teaspoon fresh basil chopped
- 1 teaspoon Creole Spice blend your brand
- Kosher salt to taste
- fresh ground pepper to taste
- hot sauce your brand
- ¼ cup green onions thinly sliced
- 2-4 cups white rice cooked
- In a large, deep skillet heat bacon grease or olive oil.
- Add onion, garlic, and cayenne peppers sauté until softened.
- Add Andouille Sausage, white wine, Heirloom tomatoes, fresh parsley, thyme, basil, creole spice blend, kosher salt, and pepper.
- Cook about 20 minutes on low heat before adding fresh okra.
- Cook for about 6 minutes. (I cook mine about 3 minutes, as I like my Okra still firm) Either serve over white rice or mix into resembling ours pictured above.
- Top with green onions and hot sauce if desired.
- The Creole Heirloom tomatoes may be replaced with any fresh Heirloom tomatoes from your garden or Farmer’s market.
- It is recommended not to use frozen okra or canned tomatoes. However if you find yourself in a bind, I recommend using San Marzano canned diced tomatoes. If you need to use frozen okra, add at the end just long enough to warm through, about 1 minute.
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