📝 About This Recipe
This quintessential Louisiana side dish captures the soul of the Bayou, where fresh okra is slow-simmered until its natural 'slime' transforms into a silky, savory glaze. Brightened by vine-ripened tomatoes and the deep, smoky undertones of andouille sausage or bacon, it represents the heart of Creole home cooking. It’s a vibrant, comforting stew that balances acidity, heat, and earthy sweetness in every spoonful.
🥗 Ingredients
The Aromatics and Meat
- 4 slices or 4oz Bacon or Andouille Sausage (finely diced; provides the rendering fat)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Vegetables
- 1.5 pounds Fresh Okra (washed, dried thoroughly, and sliced into 1/2 inch rounds)
- 1 14.5 oz can Canned Crushed Tomatoes (fire-roasted preferred for depth)
- 2 large Fresh Roma Tomatoes (diced)
Seasonings and Liquid
- 1/2 cup Chicken or Vegetable Stock (plus more if needed for consistency)
- 1 tablespoon Cajun Seasoning (low sodium preferred to control salt)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar (helps cut the okra's viscosity)
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf
- to taste Salt and Black Pepper
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or Dutch oven over medium heat, cook the diced bacon or andouille sausage until the fat has rendered and the meat is crispy (about 5-7 minutes).
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2
Using a slotted spoon, remove the meat and set aside, leaving the rendered fat in the pan. If there is less than 2 tablespoons of fat, add a splash of vegetable oil.
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3
Increase heat to medium-high and add the sliced okra to the pan. Sauté the okra for 10-12 minutes, stirring frequently. This process, called 'smothering', helps to cook out the 'ropiness' or slime of the okra.
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4
Once the okra has slightly browned and lost its sticky texture, add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 5-6 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Add the diced fresh tomatoes and the canned crushed tomatoes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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7
Stir in the Cajun seasoning, dried thyme, sugar, Worcestershire sauce, and the bay leaf.
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8
Pour in the chicken stock and the apple cider vinegar. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes. The tomatoes should break down into a thick sauce that coats the okra.
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10
Remove the lid and stir the reserved bacon or sausage back into the pan. If the sauce is too thin, simmer uncovered for another 5 minutes.
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11
Taste and adjust seasoning with salt, pepper, or an extra dash of Cajun spice if you prefer more heat.
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12
Discard the bay leaf and garnish with fresh chopped parsley before serving hot.
💡 Chef's Tips
Always ensure your okra is completely dry after washing before you slice it; moisture on the skin increases the 'slime' factor. If you find the dish too thick, add stock a tablespoon at a time until you reach your desired consistency. To make this vegetarian, omit the bacon/sausage and use smoked paprika and a drop of liquid smoke to mimic the flavor. Don't rush the initial sauté of the okra—this is the most important step for achieving a pleasant, non-slimy texture. If using store-bought Cajun seasoning, check the salt content first; you may not need to add any additional salt to the dish.
🍽️ Serving Suggestions
Serve over a mound of fluffy, long-grain white rice for a classic Creole meal. Pair with a piece of crispy fried catfish or blackened shrimp for a complete seafood feast. Accompany with a slice of buttery, skillet-baked cornbread to soak up the tomato gravy. A glass of sweet iced tea or a crisp, cold pilsner balances the spicy and acidic notes perfectly. Serve alongside roasted chicken as a hearty, vegetable-forward side dish.