Okra, Corn and Tomato Saute
I served this as a side to the Sausage and Mushroom Stuffed Chicken Breasts with Cajun Seasoning. I usually only eat okra if it is breaded and fried or if it is in gumbo. But this turned out so good that most of us had seconds!
Okra, Corn and Tomato Saute
4 cups frozen okra
14.5 ounce can diced tomatoes, drained
1 cup of frozen corn
Cumin, garlic powder, salt and pepper to taste
Heat a couple tablespoons of olive oil in a large skillet over medium high heat. Add okra. Saute for about 5 minutes, or until almost thawed. Add tomatoes. Saute for another 5 minutes. Add corn. Add seasonings. I probably used about 1/2 teaspoon of cumin and garlic powder, and 1/4 teaspoon of salt and pepper. Reduce heat, cover, and simmer for about 10 minutes.
Serve over rice.
Okra, Corn and Tomato Saute
4 cups frozen okra
14.5 ounce can diced tomatoes, drained
1 cup of frozen corn
Cumin, garlic powder, salt and pepper to taste
Heat a couple tablespoons of olive oil in a large skillet over medium high heat. Add okra. Saute for about 5 minutes, or until almost thawed. Add tomatoes. Saute for another 5 minutes. Add corn. Add seasonings. I probably used about 1/2 teaspoon of cumin and garlic powder, and 1/4 teaspoon of salt and pepper. Reduce heat, cover, and simmer for about 10 minutes.
Serve over rice.