• 14 1/2oz canned unsalted diced tomatoes
• 1 tbsp chopped parsley
• ½ tsp salt
• ¼ tsp black pepper, coarsley ground
• 12oz fresh okra
Directions
1. Heat oil in a large pan over medium heat. Add in the onions, green peppers, celery, and garlic. Saute until vegetables are tender, about 15 minutes, stir often.
2. In a small bowl, whisk together the flour and water until smooth, set aside.
3. Stir into the pan of vegetables, the tomatoes with juice, parsley, salt, pepper, flour mixture, and okra. Bring to a boil, reduce heat, cover, and simmer until okra is tender, about 15 minutes, stir often.
4. Serve over rice!
1 teaspoon of fresh oregano could be used instead of parsley.
For a little added kick, mix in 8 ounces of chopped chicken andouille sausage. You’ll love it!