CREOLE OKRA, TOMATOES and CORN with SMOKED SAUSAGE

Creole Okra, Tomatoes and Corn with Smoked Sausage

2 Tbsp. Butter
2 Tbsp olive oil
4 stalks celery, chopped
2 onions, chopped
Corn kernels from four ears of corn
2 pounds fresh okra, cut into 1/2-inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound smoked sausage, diced
½ tsp. Creole seasoning or to taste
salt and pepper to taste

Heat butter and olive oil over medium high heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes. Stir in okra, tomatoes, smoked sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of it’s slippery texture, at least 45 minutes. Season with salt and pepper and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.