OKRA CREOLE
Yield: 8 servings

1 large onion, sliced
1 small green bell pepper, chopped
1/4 cup water
1 clove garlic
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon red pepper flakes, or pinch cayenne
2 to 3 medium tomatoes, coarsely chopped
1 cup fresh, canned, or frozen corn kernels, thawed

20 fresh okra pods, topped, tailed and sliced or left
whole, or 2 pounds (2 kilos) frozen cut or whole okra,
thawed
Salt
Freshlly ground pepper
1 green onion, sliced, for garnish

Combine the onion, bell pepper, water, garlic, bay leaf,
thyme, and pepper flakes in a heavy skillet and cook and
stir over medium-high heat for about 5 minutes, or until
the vegetables are just softened. Add 1 or more tablespoons
of water as needed to cook the vegetables and prevent burning.

Add the tomatoes and corn. Decrease the heat to medium
and cook another 7 to 10 minutes to soften the tomatoes
and create a thick sauce.

Add the okra and cook about 3 minutes, or until the okra
is just tender. Season with salt and pepper and transfer
to a serving bowl. Sprinkle with sliced green onion, if
desired.