- 3 cups okra, sliced 1/2 inch thick
- 1 tablespoon canola oil
- 1 cup onion, diced
- 1 stalk celery, diced
- 1/4 cup dry white wine
- 1 cup canned diced tomatoes
- 2 teaspoons Creole seasoning
- In a skillet over medium-high heat, heat the oil and add the onions and celery. Saute until the onions are translucent. Add the wine and deglaze the pan. Add the tomatoes and the seasoning. Bring to a boil and then reduce heat to a simmer. Add the okra, stir, cover and let simmer for 20 minutes.