Ingredients Edit

Directions Edit

  1. Wash and stem the okra, and then slice it very fine.
  2. Chop the tomatoes fine, being careful to preserve the juice.
  3. Chop the onions fine and fry them in the butter.
  4. Add the chopped thyme, bay leaf, parsley, and tomatoes, and the pepper pod.
  5. After letting them stew for about five minutes, add the okra.
  6. Stir almost constantly, as the okra burns quickly.
  7. When well browned, add the juice of the tomatoes.
  8. Then add the hot water, and let the soup simmer well for about an hour and a half. Season to taste with Maison Louisianne Creole Spices, salt, and pepper, and serve hot, with Croutons.
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