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!

pinch tips: How to Wash Fruits & Vegetables





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

Directions Step-By-Step

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