In a large pot, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add 4 chopped celery stalks and 2 chopped onions, cook and stir until the onions are translucent, about 5 minutes.
Stir in the kernels from 4 shucked and scraped ears of corn, cook for 3 minutes.
Add 900 grams of cut okra, 2 cans of tomatoes, 250 grams of diced andouille sausage, and 1/2 teaspoon of Creole seasoning.
Cover the pot and cook over medium heat until the okra loses its slippery texture, at least 45 minutes.
Season the dish with ground sea salt and black pepper to taste, and add more Creole seasoning if necessary.
Cook uncovered for about 10 minutes to reduce the liquid.