September 2006 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 3 Tbsp Unsalted Butter, lard or bacon drippings
• 1/4 Cup Tasso, finely chopped
• 1 Cup Spanish Onion, chopped
• 2 Tbsp Garlic, minced
• 4 Tbsp Hot peppers, minced
• 3 Cups Fresh Okra, washed trimmed and cut into 1/2 inch thick slices
• 2 Cups Insanely ripe Tomatoes, chopped
• 2 tsp Fresh Thyme, chopped
• 2 tsp Fresh Basil, chopped
• 2 tsp Green Onions, thinly sliced
• Kosher salt, black pepper, cayenne, and Crystal Hot Sauce to taste