Smothered Okra and Tomatoes
Smothered Okra and Tomatoes is a classic South Louisiana dish made with tender okra slowly cooked with onions, tomatoes, smoky ham, and Creole seasonings.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
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.
Notes
Read my article Smothered Okra and Tomatoes for more Tips, FAQ, substitutions, and detailed instructions with 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.
Crushing the whole tomatoes by hand while adding, will give a varied texture for a rustic and natural consistency. Tomatoes help reduce slime and tenderize the okra while cooking.
Okra can be slimy, tough, and fibrous. Both of these characteristics respond well to the cooking processes and the acid provided by the tomatoes. Taste and adjust salt near the end of cooking.
Leftover Smothered Okra can be kept in the fridge for 3 to 4 days or frozen for up to 3 months. Store in an airtight container. Refer to Smothered Okra and Tomatoes for more details on storage and uses for leftovers.
Nutrition
Calories: 127kcal | Carbohydrates: 14g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 880mg | Potassium: 541mg | Fiber: 4g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg
