Southern Tomato & Okra Stew
Servings: 4–6
Prep Time: 15 min
Cook Time: 35 min
Ingredients
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2 tablespoons vegetable oil (or bacon drippings for extra flavor)
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 bell pepper (green or red), chopped
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4 cups fresh tomatoes, chopped (or 2 cans diced tomatoes, drained)
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2 cups fresh okra, sliced into ½-inch pieces
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1 teaspoon salt (to taste)
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional)
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½ teaspoon cayenne pepper (optional, for heat)
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1 cup vegetable or chicken broth
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1 teaspoon sugar (optional, to balance acidity)
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2 tablespoons chopped fresh parsley or green onions, for garnish
Instructions
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Sauté the aromatics:
Heat the oil in a large skillet or pot over medium heat. Add the onion, garlic, and bell pepper. Cook 5–7 minutes until soft and fragrant. -
Add tomatoes:
Stir in the chopped tomatoes. Let simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down and release their juices. -
Cook the okra:
Add the sliced okra to the pot along with salt, pepper, paprika, and cayenne. Stir to combine. -
Simmer:
Pour in the broth and bring the mixture to a gentle simmer. Cook for another 10–15 minutes, stirring occasionally, until the okra is tender but not slimy (you want it slightly crisp). -
Adjust flavors:
Taste and add more salt, pepper, or sugar if needed. -
Serve:
Garnish with fresh parsley or green onions. Serve hot with cornbread, rice, or over grits.
Tips:
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For a thicker stew, cook uncovered to reduce liquid.
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To reduce okra sliminess, cook with tomatoes and avoid over-stirring.
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Add diced smoked sausage, ham, or bacon for a meaty version.
If you want, I can also give a Southern-style twist with bacon and smoked sausage that makes it extra rich and authentic.
Do you want me to do that?
