Monday, August 8, 2016

Creole Cooking: Okra Jambalaya Recipe

Jambalaya is a Louisiana Creole dish that dates back to the colonial Spanish-French era. Jambalaya usually consists of meat, vegetables and rich. Today I'm sharing a recipe for okra jambalaya that I found in an old Creole cookbook. I bought some fresh okra today. I intend to have fried okra for dinner. One of my favorite dishes and so simple. Just slice it up, roll in cornmeal and brown in skillet with about an eighth inch of oil. Yummy!


4 dozen okra, trimmed
3 tablespoons butter
1/2 cup finely chopped yellow onion
2 cloves minced garlic
1/2 cup green pepper minced
3 cups chopped tomatoes
1 tsp minced parsley
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne powder

Melt butter in a Dutch oven. Saute onion, garlic, and green pepper in butter for 6-8 minutes. Then add the rest of the ingredients and cook for about 20 minutes, until ingredients are tender.

If you are a fan of New Orleans and a historical romance reader, you might enjoy my historical romance, TO SAVE A LADY.

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