Fresh or frozen okra, tomatoes, South Louisiana seasonings, and smoked meat smothered or stewed in their own juices. Smothered Okra and Tomatoes clearly fit in the South Louisiana comfort food category.
Estimated Time 1 hourhour50 minutesminutes
Servings 8Servings
Here's What You Need
3slicesbacon - chopped into 1" pieces
½poundsmoked ham - cubed. See Notes
2cupsyellow onions - rough chop-about 2 medium
1tablespoongarlic - chopped about 3 cloves
4cupsokra - sliced. See Notes
28ouncewhole peeled tomatoes - drained, retain liquid. See Notes
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, then remove it from the pan but leave the grease. About 5 minutes.
Add the smoked ham to the bacon grease and fry for about 3 minutes.
Add the onions to the Dutch oven and fry until clear, about 5 to 8 minutes.
Add the chopped garlic, Creole seasoning, kosher salt, ground pepper, and cayenne (if using). Stir well and cook for about 2 minutes, until the garlic is aromatic.
Add the sliced okra to the onions and cook, uncovered, until the gooey stuff is gone. This will take about 30 minutes. Stir often, adjust the heat, and add a little stock if needed to keep the okra from sticking.
Mix in the tomatoes, cover the Dutch oven, and continue to cook for about 10, minutes. See Notes
Remove the cover and simmer for another 20 minutes, stirring often. Add some of the reserved tomato liquid or stock if needed.
Taste for seasoning and continue to simmer, uncovered until the okra is tender.
Notes
Read my article Smothered Okra and Tomatoes for more detailed information, including instructions and step-by-step photos.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 for freezing.Substitute vegetable oil or lard for the bacon. Substitute tasso, smoked ham hocks or shanks, or smoked turkey necks or wings for the ham. Crush the whole tomatoes by hand while adding them to the Dutch oven. You can also chop the whole tomatoes before adding them. You can use canned dice tomatoes or fresh tomatoes instead or canned whole tomatoes. Okra can have a gooey or slimy “mouthfeel” and be tough or fibrous. Both of these characteristics respond well to long cooking processes that smother or stew the okra. The sliminess will cook out after about 30 minutes, but older, larger okra pods will require a longer cooking time to soften. Full disclosure...I have encountered some okra that is so fibrous and woody that I never did cook them tender.This recipe can be made vegetarian by leaving out the bacon and ham (obviously) and using vegetable oil, olive oil, or margarine in place of the bacon grease. There will be a slight variation in the flavor profile from the original recipe, but it will still be delicious.Leftover Stewed Okra can be kept in the fridge for 3 to 5 days or frozen for up to 10 months. For best results, whether preparing for the fridge or the freezer, make sure to let the stewed okra cool to room temperature before placing it in an airtight container. If freezing, store the stewed okra in shallow dishes or vacuum-sealed bags. Defrost overnight in the fridge and then reheat in a saucepan over medium heat or in the microwave.