Stewed Okra and Tomato

March 18, 2022

Serve this dish over rice for a light meal or as a side dish. An ear or two of fresh summer corn, when in season, and bacon are also great additions. And make sure you have a bottle of hot sauce at the ready, this dish is best eaten spicy!

Ingredients

1 tablespoon unsalted butter

1 medium onion, chopped

1/3 cup chopped celery

2 cloves garlic, chopped

1 15-ounce can diced tomatoes

1 15-ounce can stewed tomatoes

1/2 cup vegetable or chicken stock

4 cups sliced okra

3/4 teaspoon Cajun/Creole seasoning, divided

1 teaspoon Tabasco

1/2 teaspoon black pepper

salt to taste

chopped parsley and/or chopped green onion for garnish

Preparation

1. Melt butter in a Dutch oven. Add onion, celery, and about half the Cajun/Creole seasoning. Cook until soft, 7 minutes or so. Add garlic and cook 1 minute.

2. Add tomatoes, stock, okra, hot sauce, pepper, salt, and remaining seasoning. Cook 20-25 minutes, maintaining a simmer and stirring occasionally, until flavors have melded, and the okra has released a little “slime” to thicken the stew. Garnish with parsley and/or green onion and serve over cooked rice.