Hearty Creole Okra and Tomatoes

2 tablespoons butter

2 tablespoons olive oil

4 stalks celery, chopped

2 onions, chopped

4 ears fresh corn, shucked and kernels scraped from cob

2 pounds fresh okra, cut into 1/2 inch slices

2 (28 ounce) cans whole tomatoes, broken up

½ pound andouille sausage, diced

½ teaspoon Creole seasoning, or to taste

sea salt and ground black pepper to taste

Heat butter and olive oil over medium 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, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.