Creole Okra

Ingredients:

• 1 lb Okra, sliced

• 1 cup Jasmine rice

• 1 medium Onion, diced

• 1 Bell pepper, diced

• 1 can (14 oz) Heart of palms, drained and sliced

• 2 tbsp Tomato paste

• 1 can (14 oz) Crushed tomatoes

• 1 can (14 oz) Diced tomatoes

• 1 can (14 oz) Peeled tomatoes, chopped

• ½ cup Sundried tomatoes, chopped

• 1 cup Garlic pasta sauce

• 1 tbsp Worcestershire sauce

Seasonings:

• 2 tbsp Creole Tony Chachere's seasoning

• 1 tsp Garlic salt

• 1 tsp Onion powder

• Salt & Pepper to taste

• 2 cups No chicken vegan broth

Instructions:

1. In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onions and bell pepper. Sauté for about 5 minutes until they begin to soften.

2. Add the sliced okra to the skillet and cook for an additional 5 minutes, stirring occasionally.

3. Stir in the tomato paste, crushed tomatoes, diced tomatoes, peeled tomatoes, and sundried tomatoes. Mix well to combine.

4. Add the garlic pasta sauce and Worcestershire sauce to the mixture. Stir well to incorporate all the flavors.

5. Season the mixture with Creole seasoning, garlic salt, onion powder, salt, and pepper. Adjust seasonings to taste.

6. Finally, add the heart of palms and gently fold them into the mixture. Allow the dish to simmer for about 10-15 minutes, stirring occasionally, until heated through and the flavors meld together.

7. Serve the Creole okra mixture over the jasmine rice, and enjoy your flavorful dish!

Creole Okra - Instruction Video