Sincerely Carolina

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Get with Okra.

by caroline

You might remember when I made this Okra Fagioli in Tomato Sauce a little while back. It is simple and delicious, and the ingredients taste so fresh you want to gobble them all up in one sitting.

Believe me … I’ve tried.

Last night I decided to put a fresh spin on this favorite by tossing in a few new ingredients, including this Seafood Blend I picked up at Trader Joe’s the other day:

I also snagged some interesting-looking green garbanzo beans in the freezer section at Whole Foods and decided to toss them in too. You, of course, are welcome to make this a vegan recipe by nixing the Seafood Blend and tossing in an extra 1-1/2 cups of frozen veggies instead. I would try peas or green beans — I think they would be yummy.

Can’t find the Seafood Blend? Toss in 16 oz. of your favorite seafood — think white fish, shrimp or baby sea scallops — and you’ll have yourself a delicious dish.

Here are the deets …

Okra Creole

by The G-Spot

Keywords: bake entree gluten-free okra

Ingredients

  • 1 16-oz. bag Trader Joe’s Seafood Blend
  • 1 16-ounce bag chopped okra, frozen
  • 1 cup green garbanzo beans, frozen
  • 3 14.5 oz cans unsalted diced tomatoes
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free creole seasoning (like Konriko Creole Seasoning)
  • salt and pepper to taste

NOTES

  • Make this a vegan recipe by nixing the Seafood Blend and tossing in an extra 1-1/2 cups of frozen veggies instead. I would try peas or green beans.
  • Can’t find the Seafood Blend? Toss in 16 oz. of your favorite seafood — think white fish, shrimp or baby sea scallops — and you’ll have yourself a delicious dish.

Instructions

Preheat oven to 375 degrees. Pour the seafood blend, okra and green garbanzo beans into a 3 – 3 1/2 quart dutch oven (I use this guy). Top with diced tomatoes, onion, minced garlic, creole seasoning, and salt and pepper to taste. Stir the ingredients together and pop into the oven for 85 – 90 minutes (or until seafood is thoroughly cooked), stirring occasionally.

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We served our creole over brown basmati rice, but I think this dish is completely delish all on its own too. If I were you, I’d toss it in the oven tonight. (OK, maybe you should gently set on the rack.) One of my favorite parts about this dish is that you can put everything into the pot and pretty much walk away (with the exception of the occasional stir).

The hard part? Not eating it for breakfast, lunch and dinner. I already had a few bites while photographing and have it packed for dinner at work tonight.

Hopefully, Dan wasn’t counting on seconds …