Serves: 4-6 people
3-4 Tbsp hickory smoked olive oil
1 small onion (red, yellow, white, or Vidalia)
1 clove of garlic, minced
1 pound okra, sliced OR 1 bag frozen okra (16 oz)
1 cup broth of your choice (you can substitute with water)
2 large tomatoes, skin removed and coarsely chopped OR a 1-14 ½ can of diced tomatoes with liquid
½ creole seasoning
¼ tsp black pepper
Smoked finishing salt
In a skillet, heat your olive oil over medium-low heat. Add the onion and sautè for 2 minutes, then add the garlic to sautè for another minute.
Once the onions and garlic are somewhat translucent, add the tomatoes with juice, okra, and broth. Bring the mixture to a boil, cover, and reduce heat to simmer for 30-40 minutes.
Sprinkle the smoked finishing salt before serving. Serve alone, over rice, or with your favorite bread.