Smothered Okra & Tomatoes PDF Print E-mail
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Thursday, 23 June 2011 16:16

Be sure to use fresh baby okra although the fresh frozen in your frozen vegetable department will suffice.

Submitted by:  John Keife


  • 3 pounds fresh okra (preferably baby okra-3-4”)
  • ½ cup cooking oil
  • 1 finely chopped large onion
  • 1 finely chopped medium bell pepper
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 4 large ripe tomatoes, skinless and diced
  • 1 ½ tsp Tony Chachere’s Spice Mix
  • 1 tsp Tabasco sauce


  1. Cut okra into 1” circles after trimming off ends
  2. Into a large heavy sauce pan with lid, add oil and heat on medium high; when hot, add okra and saute with onions, bell pepper, celery, and garlic for 15 minutes, stirring often; cover and reduce heat to low allowing additional 15 minutes, occasionally stirring
  3. Add tomatoes, Tony’s Cajun Seasoning, and Tabasco; stir in well and cover; continue cooking 30 minutes, stirring occasionally
  4. Serve hot with steamed rice

Serves 8


Last Updated on Saturday, 22 August 2015 18:25