Tabasco Classic - Okra Creole Style

Course : Cajun
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1 tablespoon butter
1 medium minced onion
1 clove minced garlic
1 medium finely chopped green pepper
3 medium tomatoes -- peeled, seeded and chopped, juice reserved
1 teaspoon chopped fresh parsley
1/2 teaspoon Tabasco pepper sauce
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 pounds fresh okra -- washed, trimmed

Preparation / Directions:

The tapered green pods called okra, or fevi, came to Louisiana from Africa. In this dish, the okra's rich, earthy flavor is enhanced by the traditional Creole vegetables and a splash of Tabasco sauce. For best results, simmer it slowly until tender. Melt the butter in a large enamel-lined or coated saucepan, then add the onion, garlic and green pepper and sauté over medium heat for 4 to 5 minutes or until tender. Add the tomatoes and their juice, parsley, Tabasco sauce, salt and pepper. Add the okra, cover, and simmer over low heat for 45 minutes, or until the okra is tender

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