- Servings: 10
|1 cup||Okra, sliced ½"|
|1 cup||Vidalia Onion, diced|
|1||Diced Green Pepper|
|3 stalks||Celery, diced into ¼" slices|
|¼ cup||Olive Oil|
|3 Tbsp||All-purpose Flour|
|3||Vine Ripened Tomatoes, diced|
|1× 15 oz can||Diced Tomatoes|
|2× 14 oz cans||Chicken Broth|
|4 Tbsp||Emeril's Essence|
|1 tsp||Garlic Powder|
|½ tsp||Kosher Salt|
|2 Tbsp||Diced Jalapeno Peppers, jarred, no seeds|
Heat olive oil in the bottom of a large sauce pan on medium high.
Sweat the onions, bell pepper, and celery until tender.
Add salt, flour and garlic powder. Mix thoroughly until smooth and there are no lumps in the pan.
Add chicken broth and canned tomatoes.
Bring to a soft boil.
Add okra, tomatoes, and jalapeno to the mixture.
Add Emeril's essence and tabasco to taste.
Lower the heat to low and simmer for two or more hours.