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 Dish.
Interestingly enough it’s not the way we cook our recipe for Creole Tomatoes and Okra that give it its name, It’s actually the ingredients. Creole Tomatoes are one of the most sought after tomatoes in South Louisiana in the month of June. The tomatoes 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 was 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 wonderful Heirloom Tomato Plant so much it was adopted as their “State Vegetable plant” FYI shortly thereafter the Sweet Potato was named Louisiana’s “State Vegetable” to keep the peace between the Louisiana Farmers and Sweet Potato growers.
Creole Tomatoes Okra and Rice
- 1-2 tablespoons bacon grease, or olive oil
- 1/2 cup onion, chopped
- 1 tablespoon fresh garlic, minced
- 2 tablespoons 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 teaspoons fresh basil, chopped
- 1 teaspoon Creole Spice blend, your brand
- Kosher salt, to taste
- fresh ground pepper, to taste
- hot sauce, your brand
- 1/4 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 till softened.
- Add Andouille Sausage , white wine, Heirloom tomatoes, fresh parsley, thyme, basil, creole spice blend, kosher salt and pepper.
- Cook about 15 minutes on low heat before adding fresh okra.
- Cook for about 3-6 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.
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. 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.