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This Creole version of the popular succotash is unmatched in its flavor. This makes a great soup starter as well.

Preparation Time: 45 Minutes    Serving Size: 6

  • 1 pound fresh okra, sliced
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, seeded and chopped
  • 1 cup white corn sliced from the cob
  • 1/2 cup water
  • 1 large bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Trim the stems from the okra and cut into 1/2 slices. In a large skillet, melt the butter over medium heat. Add the okra, onion, and garlic and cook 5 minutes, or until onions soften. Stir occasionally. Add the tomatoes, corn, water, bay leaf, sugar, salt, black pepper and cayenne pepper. Cook covered over low heat for about 30 minutes until okra is tender. Cook an additional 5 minutes uncovered if it still watery, stirring frequently.

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