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Stewed Okra

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Stewed Okra
Stewed Okra

Stewed Okra

This is a classic Southern side dish combining okra, tomatoes and aromatics into a warm, flavorful stew, perfect for cold weather. My family likes to add some cayenne to make it even more memorable.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American, Cajun, Creole, Southern
Servings 8 People

Equipment

  • Normal Kitchen Utensils

Ingredients
  

  • 1 Lb Okra Frozen or Fresh, Cut Into 1/2 Inch Rounds
  • 4 Strips Bacon Cut Into 1/4 Inch Pieces (Optional)
  • 1/2 Medium Onion Diced
  • 2 Ribs Celery Diced
  • 1 Green Bell Pepper Diced
  • 1 Can Diced Tomatoes, Undrained 29 Oz.
  • 1 Tbsp Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cayenne Powder
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Salt
  • Extra Salt, Pepper and Cayenne to Taste

Instructions
 

  • If using the (optional) bacon, fry it in a large pot over medium-high heat until cooked. If not using bacon, heat the oil in the pot.
    4 Strips Bacon, 1 Tbsp Oil
  • Sauté the celery, onions and bell pepper (the Holy Trinity) in the oil for 10 minutes until soft. Add 1/2 tsp of salt to help draw out moisture.
    1/2 Medium Onion, 2 Ribs Celery, 1 Green Bell Pepper, 1 tsp Salt
  • Add the okra, cayenne powder, black pepper and garlic powder and cook another 10 minutes.
    1 Lb Okra, 1/2 tsp Garlic Powder, 1/2 tsp Cayenne Powder, 1/2 tsp Ground Black Pepper
  • Add the tomatoes and another 1/2 tsp salt. Cover and simmer at medium heat for 30 minutes, stirring occasionally.
    1 Can Diced Tomatoes, Undrained
  • Add more salt, black pepper and cayenne pepper to taste. This is a great warm side for those cooler nights.
    Extra Salt, Pepper and Cayenne to Taste
Keyword Holy, Okra, Recipe, Stew, Tomato, Trinity, Warm