Stewed Okra, Tomatoes & Corn

Donna Graffagnino


Like onions and garlic, and peas and corn, okra and tomatoes are probably the two vegetables that are the most made to go together. Throw in some sweet corn, maybe a little pork or shrimp and you've got yourself a whole meal. Always found on Cajun and southern tables, cooked down smothered okra and tomatoes loaded with seasonings and anything else you feel like adding is a belly warming taste of good stuff. Fresh is best but frozen will work just as good.


★★★★★ 1 vote

15 Min
50 Min
Stove Top


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  • 1 Tbsp
    bacon grease or butter
  • 1 large
    onion, diced
  • 2 stalk(s)
    celery, chopped
  • 1 medium
    bell pepper, chopped
  • 4 c
    peeled diced tomatoes
  • 1 lb
    cut okra
  • 1 can(s)
    10 oz v-8 juice
  • 1
    bay leaf
  • 2 tsp
    dried basil
  • 2 tsp
    dried parsley
  • 2 c
    whole kernel corn
  • 1
    link smoked sausage, or 1/2 pound tasso or boiled shrimp (optional)
  • ·
    salt, pepper, cajun seasoning to taste

How to Make Stewed Okra, Tomatoes & Corn


  1. In large saucepan melt bacon grease and saute onion, celery, and bell pepper for about 5 minutes.
  2. Add tomatoes, okra and V-8, bay leaf, basil and parsley. Simmer on low, covered, for at least 30 minutes, stirring occasionally.
  3. Meanwhile, if using sausage or tasso, fry it off in a skillet to render some of the fat. Let drain on paper towel lined plate.
  4. Add corn, and seasonings to taste. Simmer until okra is very tender and beginning to fall apart. Add optional meat and cook an another 10 minutes until heated through.

Printable Recipe Card

About Stewed Okra, Tomatoes & Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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