Smothered Okra & Tomatoes

Kathy Sterling


Growing up with Grand Parents who lived off the land in Southern Louisiana, we had a lot of fresh vegetables. Nothing is more comforting in my book than smothered okra and tomatoes.

My Grand Mother always started hers by browning the onions in bacon drippings, but I tried to make mine a little healtier.

I like this dish served as a vegetable side dish or over rice as a main meal. I also like it in my Cajun gumbo, just store a couple of cups into gumbo when it is almost ready to serve and enjoy!

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★★★★★ 1 vote
20 Min
35 Min


1/3 c
extra virgin olive oil
1 c
frozen onion blend, you can use fresh onions
40 oz
package of fresh frozen okra, or fresh
15 oz
can diced tomatoes
salt and pepper to taste


Step 1 Direction Photo

1In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.

Step 2 Direction Photo

2Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..

Step 3 Direction Photo

3Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.

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4Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.

About this Recipe

Course/Dish: Vegetables
Other Tag: Healthy