8 servings (serving size: 3/4 cup)

Onion, celery, and green bell pepper are used so often in Louisiana that locals call them "the trinity." Here, they're combined with another local staple: okra.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 5 minutes. Add celery, bell pepper, and tomato paste; cook 2 minutes. Stir in diced tomatoes and red pepper; cook 10 minutes or until sauce thickens. Add okra pods. Cover, reduce heat, and simmer 20 minutes or until okra pods are tender. Stir in salt.

Ratings & Reviews

MaryannWimberly's Review

December 04, 2011
I add more heat with chipotle peppers in adobo. I get requests to make this for get togethers. I even have a friend who requests I make it for his birthday (instead of a cake). It's always a huge hit and goes so fast that I have to make sure I put some aside to ensure my husband and I have to enjoy later.

mandofan's Review

September 12, 2011
Not bad, but nothing speacial either. I won't make it again.