2 tablespoons butter
2 tablespoons olive oil
4 ribs celery, chopped
2 medium onions, chopped
2 pounds okra, cut into 1/2" pieces
4 ears fresh sweet corn
2 28-ounce cans whole tomatoes, broken up
1/2 pound diced smoked ham or diced tasso
Creole seasoning, to taste
Salt and freshly ground black pepper, to taste
Heat butter and olive oil in a large pot over medium heat. Add celery and onions, and cook for 5 minutes, until translucent. Add the corn and cook another 3 minutes. Add the okra, tomatoes, tasso or ham and Creole seasoning. Cover and cook over medium heat for at least 45 minutes, or until the okra has lost all of its "sliminess". Adjust seasoning with salt, pepper and more Creole seasoning if necessary. Cook uncovered for 10 minutes to reduce liquid if necessary.
Serves: 12
Source: www.gumbopages.com, Chuck Taggart
Prepared by: Lisa for the January 2001 meeting