Fresh Stewed Okra, {Granny's Recipe}

Since I still had plenty of okra leftover from the last blog post, I decided to make my Mother's Creole Okra.

Her recipe starts off with bacon, how yummy can you get. Then it comes together with the flavors of corn and tomato with her continuing to layer on flavors depending on what she had on hand. This recipe I added celery, bell pepper and minced garlic.

This delicious dish often made center stage on our dinner table growing up serving it with rice or cornbread. My favorite is cornbread, because you will not be able to stop yourself from sopping up all those wonderful juices lingering in your plate.

Fresh Creole Stewed Okra
    2 slices of thick cut bacon, diced
    1/2 cup chopped green bell pepper
    1/2 cup chopped celery
    1/2 teaspoon minced garlic
    1-1 1/2 pound okra, trimmed & cut into 1/2-inch pieces, or frozen okra
    4 ears of sweet corn, kernels cut from cob & cobs scraped, or 1 -11 oz can kernel sweet corn
    2 ripe tomatoes, seeded & chopped, or 1-15 oz can diced tomatoes
    1 cup water
    1/2 teaspoon coarse ground black pepper
    1 teaspoon salt
    Cajun spice (optional)
In a large skillet, cook bacon over medium heat until crisp. Remove the bacon; set aside. In the reserved drippings add the onion, green pepper and celery cooking for about 5 minutes until tender. Add the okra and cook another 5 minutes or until tender stirring occasionally. Stir in bacon and remaining ingredients, cover and cook another 5 minutes or until heated thoroughly. Serve with rice or cornbread.

A "Little" Tidbit
Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags. Wet pods will quickly mold and become slimy. Okra will keep for only two or three days. When the ridges and tips of the pod start to turn dark, use it or lose it. Once it starts to darken, okra will quickly deteriorate.

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