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Archive recipe

Stewed Okra, Creole Style

A historic Creole dish of okras, butter, tomatoes, onion and green pepper. Adapted from Stewed Okra, Creole Style, from The Picayune's Creole Cook Book (1910).

Adapted from Stewed Okra, Creole Style, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/stewed-okra-creole-style.md.

Ingredients

The dish

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Stewed Okra, Creole Style

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Produce

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Cooking Instructions

  1. Wash the okras and pare the ends

  2. Place in a saucepan with one tablespoonful of butter

  3. Add a finely-minced onion and clove of garlic and green pepper

  4. Let all cook for six or eight minutes, and then add the three tomatoes, chopped fine; also add the juice of the tomatoes

  5. Season to taste with salt and pepper; add a dash of Cayenne and a teaspoonful of chopped parsley

  6. Add the okras, and let all simmer slowly for twenty minutes

  7. Place in a hot, deep serving dish, and cover and send to the table

Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)