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.
Servings 8 People
Cost $10
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