Didn't Ya FIGURE a Hillbilly would chime in here!!!
Okra and Corn with Tomatoes
* 2 tablespoons each butter and canola oil
* 1 large onion, thinly sliced into rounds
* 2 bay leaves
* 1/2 teaspoon each thyme, red pepper flakes and basil
* 1 green bell pepper, seeded and finely diced
* 3 large fresh ripe, tomatoes seeded and chopped
* 4 ears corn, remove kernels, about 2 cups
(may use frozen or canned whole kernel, drained)
* 2 cups small okra pods, left whole or 1/4-inch-thick rounds
* 1/2 cup water or chicken stock
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper

In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay leaves, thyme, basil, and red pepper flakes. Sauté, and stir until onions are limp add bell pepper and continue cooking until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve hot.

Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread.
Makes 6 servings.

Or IF'IN That isn't Fancy Nuff 4 U, try this!
Okra and Green Beans

This dish tastes even better after refrigerating overnight. Serve it warm or cold. This dish can also be oven-baked. Instead of simmering, lightly cover with aluminum foil and bake for 30 minutes at 350°F.

* 3/4 pound fresh okra, uncut
* 4 tablespoons olive oil
* Vinegar (optional)
* 1 medium onion, diced
* 3/4 pound fresh green beans
* 2 large garlic cloves, crushed then chopped
* 1 cup water plus 2 tablespoonssalt and freshly ground pepper
* 1 6-ounce can tomato paste

Wash okra pods, trim stems, do not remove caps. If desired soak okra in vinegar for 30 minutes to remove some of the stickiness. Rinse well and drain. Wash beans and cut into 3 inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well.

Heat, stirring frequently, until mixture comet to boil. Add okra and beans and additional water if necessary to almost cover vegetables.

Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes.

Makes 6 servings.

Now, Everyone SING
Jambalaya, craw fish pie...
Fillet GUMBO
1/4 cup vegetable oil
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
2 cloves garlic, chopped
4 cups beef stock or canned broth
1 16-ounce can tomatoes
1 10-ounce package frozen cut okra
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 bay leaf
4 Catfish fillets, cut into 1-inch cubes
Cooked rice for serving
Cooking Instructions:
1. Heat oil in a Dutch oven or a large heavy saucepan over medium heat. Add celery, bell pepper, onion and garlic and sauté until softened. Add beef stock, tomatoes, okra, salt, thyme, cayenne pepper, oregano and bay leaf. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.

2. Add catfish fillet pieces and simmer for 15 minutes or until fish flakes easily when tested with a fork. Remove bay leaf. Serve gumbo over cooked rice.

So Have a good ol' Creole dish and Let me know what Ya think