Cookbook:Smothered Okra

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Cookbook | Ingredients | Recipes | Vegetable recipes | North American cuisines | United States cuisine | Cajun cuisine

Smothered okra is a easy dish that works well as a side vegetable. It can also be added to seafood and okra gumbo as the okra base. It is made with okra and tomatoes and is best served over rice.


  • 1 lb (450 g) okra, washed (remove tips and heads and slice into ¼ - ½ inch wide pieces)
  • 4-5 medium tomatoes, diced
  • ½ medium-large yellow onion, diced
  • 2-3 stalks celery, sliced or diced
  • 1 green bell pepper, diced
  • 2-3 cloves garlic, sliced or diced
  • butter (1 stick/½ Lb/113 g)
  • Salt, pepper, etc. to taste


  1. Saute onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to saute shortly before the onion is soft.
  2. Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.
  3. Simmer over medium heat until the okra is no longer sticky and stringy. (The okra will change to a darker green color.)
  4. Serve over rice or freeze to use in your next gumbo.