Southern Stewed Okra and Tomatoes

Course: Side Dish

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 120kcal

Author: Jazzmine Woodard

Simple okra stew dish with layers of flavor from aromatics, spices, and saucy tomatoes made in one pan in 30 minutes

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Equipment

1 cutting board
1 knife
1 garlic press optional
1 large cast iron skillet or a large saucepan
1 kitchen spoon

Ingredients

1 pound okra fresh or frozen
1 Sweet yellow onion or onion of your choice
3 cloves garlic
2 tablespoons cooking oil
1 bouillon cube crushed into powder
crushed red pepper to taste
sea salt to taste
black pepper to taste
14 ounces diced tomatoes
½ cup chicken broth or stock
1 bay leaf

Instructions

Prep the ingredients: Trim and slice the okra into one-inch rounds, dice the onion, and crush or mince the garlic.
1 pound okra, 1 Sweet yellow onion, 3 cloves garlic
Bloom the Aromatics: Add oil to skillet over medium flame and heat until it shimmers and moves easily around the pan (about two minutes), then add onion, bouillon powder, crushed red pepper, sea salt, and black pepper and stir until coated with oil.
2 tablespoons cooking oil, 1 bouillon cube, crushed red pepper, sea salt, black pepper
Cook ingredients until onion is fragrant and translucent (about four minutes) then stir in garlic and cook one minute more.
Finish the Dish: Stir okra, diced tomatoes (with juice), broth, and bay leaf into pan and cook until bubbling. Reduce heat to medium-low and continue cooking for about 20 minutes--stirring every few minutes--or until okra reaches desired tenderness* and most of the tomato juice has cooked off, leaving a thick, tomato-y sauce behind. Serve warm.
If using frozen okra, start checking for doneness around the 10-minute mark, as it will already have a more tender texture, once thawed, compared to fresh okra.
½ cup chicken broth, 14 ounces diced tomatoes, 1 bay leaf

Notes

Preparation

You can cook southern-style okra up to three days ahead of time with good results. It will last longer than that when stored properly, but the texture won't be at its peak.

Modifications

To make smothered okra Louisiana-style, add celery and bell pepper to the aromatics in this recipe to incorporate the full Holy Trinity, along with Creole Cajun seasoning blend--either homemade or from your preferred brand, such as Zatarain's.

You can transform this dish from a side to a one-pot main by adding quick-cooking or fully-cooked protein options like sliced sausage, shrimp, or shredded rotisserie chicken. Or start things off by cooking down bacon, then using the bacon fat in place of oil.

Use veggie broth and a vegetable bouillon to make this recipe completely plant-based and vegan-friendly.

Storage

Store cooked okra and tomatoes in an airtight container in the refrigerator. Keeps for up to one week.

To freeze, transfer cooled stewed tomatoes and okra into an airtight, freezer-safe container, then into the freezer. Keeps for up to three months.

Nutrition