The first bite of Sweet Daddy D’s Smothered Okra and Tomatoes will transport you to cherished memories of South Louisiana. Stewed or smothered okra, a beloved staple of Creole and Cajun cuisine, fits perfectly into South Louisiana’s comfort food tradition. This simple, no-angst recipe simmers tender okra, yellow onions, and tomatoes in their juices, enhanced by smoky ham and vibrant South Louisiana seasonings for a rich, comforting flavor. Perfect with fresh or frozen okra, it can be served as a main dish or a side dish.
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Jump to:
What's Up With Okra?
Okra is one of those fringe vegetables (it is technically a fruit, but we will leave that for now) that many people view with a wary eye. Okra has a unique flavor, mild and slightly earthy with a subtle sweetness. It reminds me of green beans with a softer, more distinctive profile. When smothered or stewed, it absorbs the flavors of the other ingredients but still defines the flavor profile. Its texture can vary depending on how it's cooked: crisp when pickled or fried, and tender and slightly mucilaginous when smothered or added to gumbos. It's also symbolic of South Louisiana's cuisine, dating back to Colonial days.
Keys to Make Tender and Delicious Smothered Okra with Tomatoes
- Use young, fresh okra for its tenderness. Refer to the FAQ Section below on choosing okra.
- Slice the okra into approximately ½" medallions. Uniform-sized slices should cook at the same rate. If the okra seems tough or fibrous, slice it thinner.
- The acid provided by the tomatoes will help eliminate any slime and render the okra tender and flavorful. Make sure to replace the acid with lemon juice or vinegar if you skip the tomatoes. (See the Lagniappe Tip below.)
- If the okra seems particularly tough and fibrous, add the tomatoes earlier (with the okra) in the recipe than the instructions say.
- Be careful not to oversalt during cooking. This will dehydrate the okra, making it harder to tenderize. Taste and salt at the end.
- Cook the onions until they start to turn translucent. The sugars will start to caramelize, adding a subtle sweet element to the flavor profile.
- Don't overcrowd the pan with the okra. Use a Dutch oven at least 5 quarts in size so the okra can spread out.
- Use a flavorful fat, like bacon renderings or lard, to infuse a smoky flavor throughout the recipe. Make sure the onions and okra get coated in the fat; this will help keep the okra moist while cooking, which aids tenderizing.
Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Okra: Use fresh or frozen okra for this recipe; frozen okra does not need to be defrosted.
- Tomatoes: I use canned whole, skinless tomatoes packed in juice (not puree). Canned diced tomatoes or very ripe fresh tomatoes, peeled and seeded. Check out my Lagniappe article on how to peel tomatoes.
- Bacon: Smoked bacon contributes to a smoky background flavor and provides fat in which to fry the onions and okra. This is important to keep the okra moist while cooking.
- Smoked Ham: Use smoked ham for that smoky flavor.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a No Salt, No MSG all-purpose Creole and Cajun seasoning. If you use a different product, be sure to check the salt content before adding any additional salt.
Substitutions
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Bacon: You want a substitute that will provide fat and flavor. Panchetta, turkey bacon, and smoked sausage are good substitutes. Vegetable and olive oil are suitable substitutes.
- Smoked Ham: This provides important flavor to the recipe. Tasso, Andouille sausage, chorizo or chaurice, smoked ham hocks or turkey.
- Yellow Onions: Substitute white onions, shallots, or leeks to provide the foundation flavor and moisture needed to cook the okra.
- Garlic: Granulated Garlic (use 1 teaspoon for 1 tablespoon of fresh), shallots (use ¼ cup), and roasted garlic (use 1 Tablespoon mashed) can be substituted.
- Whole Peeled Tomatoes: Fresh tomatoes (about 3 ½ cups), canned diced tomatoes (use 28 ounces, drained), and tomato puree (use 1 ½ cups) are good substitutes. The acid from tomatoes adds a great flavor element, but also helps the okra become tender.
Lagniappe Tip: Tomatoes add acidity, which is essential in reducing the mucilage and breaking down okra's fibrous texture. If you choose not to use tomatoes or any of the substitutes suggested above, add 2 to 3 Tablespoons of White, Cane, or Apple Cider Vinegar or 3 Tablespoons of fresh lemon juice to replace the tomato's acid.
Cookware
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Smothered Okra and Tomatoes can be cooked in one pot. Use a 5-quart or larger Dutch oven or a heavy-duty stock pot, or a deep skillet with a lid. Other than the Dutch oven, you will only need your usual prep equipment and tools.
Hints and Tips (FAQ)
Choose small pods about 2 to 3 inches that are bright green without brown spots. Okra should be somewhat soft when you squeeze it and not feel too fibrous.
Absolutely! Frozen, cut okra is great in this recipe and will not need to be defrosted before adding to the Dutch oven. Good producers will use young okra and excellent freezing methods. Using frozen okra can be a great time saver and makes this recipe an option year-round. Frozen Okra is always in season!
Okra has gained some of its infamous reputation from its sometimes gooey or slimy “mouthfeel” and its potential for being tough or fibrous. Okra pods are termed “mucilaginous,” meaning they contain “mucilage, " which produces that sliminess. On the plus side, the mucilage also contains digestible soluble fiber. In this recipe, the slimness is eliminated by the long cooking method and the acid provided by the tomatoes.
Sure, with a few adjustments, there will be a slight variation in the flavor profile from the original recipe, but it will still be delicious.
Vegetarian Option: Replace bacon with 3 oz smoked tempeh strips and tasso/ham with ½ pound smoked tofu, cubed. Use 3 tbsp olive oil instead of bacon grease. Add ½ tsp liquid smoke or smoked paprika for smokiness. If avoiding tomatoes, use 2-3 tbsp apple cider vinegar, 3 tbsp lemon juice with ½ cup water/broth. Adjust salt if using salty Creole seasoning.
Absolutely. Okra is low in calories and contains no saturated fats or cholesterol. It’s a great source of dietary fiber, many essential minerals, and important vitamins. In the silver-lining department, the mucilage substance provides some important digestive help. To read more about the nutrition and health benefits of okra, check out this article on 7 Impressive Nutritional Facts about Okra.
Tasso is highly seasoned, smoked pork commonly used as a seasoning in Cajun recipes. Tasso, like andouille sausage, will likely impact the flavor profile, so use it in moderation until you are used to the flavoring.
Here's What You Do
First…you have a beer—or your favorite way to unwind. Get your equipment ready, prep your ingredients, and set the mood for some South Louisiana cooking. The secret to inner peace? Maybe not, but it’s the key to becoming a better cook and having fun along the way. Sip your drink while reading the recipe from start to finish. Check that you have all the ingredients and understand each step. Then, do your mise en place (that’s just prepping everything beforehand), and this smothered okra recipe will truly be no-angst and delicious.
Mise en place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
Fresh Okra
- Rinse fresh okra in cold water and pat dry.
- Chop off the stem end (and the tail if you desire).
- Slice the okra into ½” to ¾” medallions.
- Discard the ends and set the okra aside.
Frozen Okra
- If you are using frozen okra, set it aside in a bowl and don’t worry about defrosting it.
Remaining Ingredients
- Roughly chop the onions and garlic and place them in separate bowls.
- Slice the bacon into 1” pieces.
- Dice the ham into bite-size pieces.
- Measure the Creole seasoning, kosher salt, and black pepper.
- Tomatoes:
- Canned tomatoes: Drain the tomatoes, reserving the liquid.
- Fresh Tomatoes: Peel and de-seed the tomatoes; drain in a colander and reserve the liquid.
Check out my Lagniappe article to learn how to peel and de-seed a fresh tomato
Build the flavor base
What happens in this step? Depth of flavor and tender okra starts here by rendering fat and sauteeing onions and aromatics.
- Start the bacon in a cold Dutch oven turned to medium heat. When bacon begins to crisp and the fat is rendered, remove the bacon from the Dutch oven (optionally, leave the bacon in if you prefer).
- Add the cubed smoked ham to the bacon grease and fry it for about 3 minutes. Let the ham sear a little on all sides.
- To the bacon grease and ham, add the chopped onions and fry until clear, about 5 to 8 minutes. Stir often.
- Add the chopped garlic, Creole seasoning, and ground pepper to the onions.
Lagniappe Tip: Hold off on adding salt until the okra has softened in the next steps.
- Mix well and saute for about 2 to 3 minutes, until the garlic is aromatic.
- Increase the heat to medium-high momentarily; add the chopped okra to the Dutch oven.
Smother the Okra and Tomatoes
What happens in this step? We now utilize the flavor foundation we just built to smother the okra until tender and delicious.
- As soon as the okra is mixed with the other ingredients, reduce the heat to medium-low and simmer, uncovered, for about 20 minutes or until the gooey stuff has cooked out. Stir regularly.
- Add the tomatoes, crushing each one by hand as you add them. Stir to combine all the ingredients. Cover the Dutch oven and maintain a low simmer for about 10 minutes.
Lagniappe Tip: If the okra seems particularly fibrous, consider adding the tomatoes right after the okra. Crushing the whole tomatoes by hand creates a varied texture for a rustic and natural consistency.
- Remove the cover and simmer for another 5 to 10 minutes, or until the okra is very tender and soft. Check the okra for tenderness and seasoning. Add salt or additional Creole seasoning if needed. Turn off the heat as soon as it is as tender as you want it.
Lagniappe Tip: If you need more liquid, add a little of the reserved tomato juice (or chicken stock if not using canned tomatoes).
Sign up for my email notifications of new recipes and posts right HERE.
Serving Suggestions
Smothered Okra and Tomatoes are ready to serve immediately as a side dish or as a main dish, over rice.
What should you serve Smothered Okra with?
Other great SIDE DISHES from Sweet Daddy D:
Storage and Leftover Tips
If you have leftovers, following these simple tips will help maintain the quality, flavor, and texture of your Smothered Okra:
- Cool the Smothered Okra to room temperature within 2 hours of cooking.
- Store in an airtight container in the fridge for 3 to 4 days.
- Use a freezer-safe, airtight container to store leftovers in the freezer for up to 3 months.
- Leave about ½ inch of headspace to account for expansion.
Lagniappe Tip: Store leftovers in portion-size containers to avoid having to defrost more than you want. It's a good practice to label freezer containers with the content and date.
If frozen, defrost in the fridge overnight. Reheat leftovers on the stovetop slowly in a covered saucepan over low heat until heated through. Stir often and add a small amount of water or stock if the okra appears too thick.
Transform Leftovers into Creative Dishes
Smothered Okra and Tomatoes is a very versatile dish, which allows you to be creative with the leftovers:
- Use leftovers as a filling for omelets.
- Make an Okra and Rice Casserole by combining a bechamel sauce with the leftovers, cooked rice, and topping with your favorite cheese and breadcrumbs. Bake in a 350-degree Fahrenheit oven for about 20 to 25 minutes.
- Use the leftovers for a gumbo base: Make a roux, fry the trinity, then add the leftovers before adding stock. Add more ham, sausage, and shrimp.
- Make Okra and Black-Eyed Peas by combining equal amounts of leftovers and canned black-eyed peas in a skillet with Creole seasonings. Serve over Rice.
If you make this recipe:
- Tell us about it in the Comments section below
- LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
- Questions or Comments? that’s the place!
- SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
- Post a picture and share it with your friends on our Social Media:
Yeah You Right!
Publisher's Note: This recipe was originally published in July 2020. It is republished here with improved images, navigation, and instructions.
Recipe
Smothered Okra and Tomatoes
Here's What You Need
- 3 slices bacon chopped into 1" pieces
- ½ pound smoked ham cubed. See Notes
- 2 cups yellow onions rough chop-about 2 medium
- 1 tablespoon garlic chopped about 3 cloves
- 4 cups okra sliced. See Notes
- 28 ounce whole peeled tomatoes drained, retain liquid. See Notes
- 1 cup chicken stock optional
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- ½ teaspoon cayenne pepper optional
Here's What You Do
Preparation (Mise En Place)
- Rinse the okra in cold water, then chop in ½” to ¾" medallions.
- Roughly chop the onions and garlic. Slice the bacon into 1” pieces; dice the ham into bite-size pieces.
- Drain the tomatoes if using canned. If using fresh, peel and de-seed the tomatoes. Place tomatoes in a colander to drain.
For the Smothered Okra
- Place the bacon in a cold Dutch oven and turn the heat to medium. Fry the bacon until the fat has rendered. Remove the bacon but leave the renderings.
- Add the smoked ham to the bacon grease and fry for about 3 minutes.
- Add the onions and fry until clear, about 5 to 8 minutes.
- Add the chopped garlic, Creole seasoning, ground pepper, and cayenne (if using). Stir well and cook for about 2 to 3 minutes or until the garlic is aromatic.
- Add the sliced okra to the onions. Cook, uncovered, for about 20 to 25 minutes while the slime diminishes. See Notes
- Mix in the tomatoes, cover the Dutch oven, and continue to cook for about 10 minutes.
- Remove the cover and simmer for another 10 to 15 minutes, stirring often. Test for tenderness. Add some of the reserved tomato liquid or stock if needed.
- The okra is done when they are tender, but not mushy. Adjust the seasoning and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Peggy
I've been cooking smothered okra my whole married life. I've never put ham in mine. My okra is strictly for the freezer and my okra gumbo (chicken or shrimp). But one day I will have to try it.
What I wanted to say is one day I wanted to make a chicken okra gumbo and I was out of freezer packs of okra, so I ran and got some frozen okra. It was so tough and fibrous that after cooking for two hours I ended up using an immersion blender in it and finally got the consistency I was looking for.
Thanks for all of your recipes. They are wonderful. Peggy Faucheaux
Sweet Daddy D
Thanks for the comment, Peggy. One thing for sure, all frozen vegetables are not equal. If you find a brand that has good quality vegetables and a good freezing process so that you consistently get a veggie that is like fresh once its defrosted, stick with it! Unfortunately there are a lot of bargain brands that don't do a very good job. Let me know what you think when you try the recipe.