Ingredients and Weight:
- Okra, 1 lb
- Ripe tomatoes, 1.5 lbs
- Olive oil, 1/4 cup
- Garlic, 2 cloves, minced
- Onion, 1 large, chopped
- Bell pepper, 1 large, chopped
- Creole seasoning, 2 tablespoons
- Cajun seasoning, 1 tablespoon
- Salt and pepper, to taste
- Chicken broth, 2 cups
- Fresh parsley, chopped, for garnish
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Wash and trim the okra, removing the stem and the blossom end. Cut into 1-inch pieces.
- Cut the tomatoes into chunks.
- Heat the olive oil in a Dutch oven or large pot over medium heat.
- Add the garlic, onion, and bell pepper and sauté until softened, about 5 minutes.
- Stir in the okra, tomatoes, Creole seasoning, Cajun seasoning, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the okra and tomatoes are tender.
- Garnish with fresh parsley before serving.
Nutritional Information:
- Calories: 150 per serving
- Fat: 5g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Savory and tangy with a hint of spice
- Tender okra and juicy tomatoes
- Aromatic with garlic, onion, and bell pepper
- Suitable for a variety of entrees or as a side dish
User Comments:
- "This okra and tomato ragout is simply delicious. The okra is tender and the tomatoes are bursting with flavor."
- "I love how easy this dish is to make. I can have it on the table in under an hour."
- "The seasonings are perfect. It's not too spicy, but it has just the right amount of kick."
- "This ragout is so versatile. I've served it with chicken, fish, and even pasta."
- "I highly recommend this dish to anyone who loves okra and tomatoes."
Special Precautions and Tips:
- If you can't find fresh okra, you can use frozen okra instead. Just thaw it before using.
- To make the dish vegetarian, use vegetable broth instead of chicken broth.
- Serve the ragout over rice, pasta, or polenta for a complete meal.
