2 Tbl olive oil
1 onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 jalapeño pepper, minced
1 lb okra, fresh or frozen, sliced
splash of white wine or broth or water
1 15oz can crushed fire roasted tomatoes
salt and pepper to season
Heat oil over medium high heat in dutch oven or large sauté pan.
Add onion, celery and pepper. Season and let cook 5-7 minutes until translucent. Stirring occasionially.
Combine jalapeño and garlic into pot and let cook another 2-3 minutes.
Add okra, season again, combine and let cook for about 5-7 minutes.
Add splash of cooking liquid to deglaze the pan and lift any brown bits from pan.
Add tomatoes, then fill the can with water and add the water.
Season again and let stew another 20-30 minutes. Stirring occasionally.
Serve over rice. (I prefer brown basmati for this dish)