📝 About This Recipe
A cornerstone of Southern coastal cooking, this soul-warming braise transforms humble garden staples into a silky, savory masterpiece. By slow-simmering fresh okra with vine-ripened tomatoes and smoky aromatics, we achieve a rich consistency that perfectly balances acidity and sweetness. This dish isn't just a side; it's a celebration of seasonal harvest and time-honored culinary tradition.
🥗 Ingredients
The Aromatics
- 3 slices Smoked Bacon (thick-cut, diced into small lardons)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 1 stalk Celery (finely diced)
- 3 cloves Garlic (minced)
The Braise
- 1 pound Fresh Okra (trimmed and cut into 1/2-inch rounds)
- 1 can (14.5 oz) Canned Crushed Tomatoes (fire-roasted preferred)
- 2 pieces Fresh Roma Tomatoes (seeded and chopped)
- 1/2 cup Chicken or Vegetable Stock (low sodium)
- 1 tablespoon Apple Cider Vinegar (to cut the richness)
- 1 teaspoon Worcestershire Sauce
Seasoning & Finish
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place a large heavy-bottomed Dutch oven or cast-iron skillet over medium heat and add the diced bacon lardons.
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2
Cook the bacon slowly, stirring occasionally, until the fat has rendered out and the bacon bits are golden brown and crispy (about 6-8 minutes).
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3
Using a slotted spoon, remove the crispy bacon to a paper towel-lined plate, leaving approximately 2 tablespoons of the rendered fat in the pan.
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4
Increase the heat to medium-high. Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the hot bacon fat.
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5
Sauté the vegetables for 5-6 minutes until the onions become translucent and slightly caramelized at the edges.
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6
Add the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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7
Incorporate the sliced okra into the pan. Sauté for 4-5 minutes, stirring frequently; this initial sear helps reduce the 'slickness' or mucilage of the okra.
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8
Deglaze the pan by pouring in the apple cider vinegar and Worcestershire sauce, scraping up any browned bits (fond) from the bottom.
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9
Stir in the crushed tomatoes, fresh chopped tomatoes, chicken stock, sugar, smoked paprika, thyme, salt, and pepper.
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10
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer the stew for 25-30 minutes. The okra should be tender but not disintegrating, and the sauce should be thick and glossy.
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12
Remove the lid and stir in the reserved crispy bacon. Taste and adjust seasoning with additional salt or pepper if needed.
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13
Let the stew sit off the heat for 5 minutes before serving to allow the flavors to fully marry.
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14
Garnish generously with fresh parsley and serve warm.
💡 Chef's Tips
To minimize the 'slimy' texture of okra, ensure the pods are completely dry before slicing. Using fire-roasted canned tomatoes adds a depth of char that complements the smoked bacon perfectly. If you prefer a vegetarian version, swap the bacon fat for butter or oil and add a drop of liquid smoke. Always choose small to medium okra pods; very large pods tend to be woody and fibrous. This dish actually tastes better the next day after the flavors have had time to develop in the fridge.
🍽️ Serving Suggestions
Serve over a bed of fluffy white long-grain rice to soak up the savory tomato broth. Pair with a piece of warm, buttery skillet cornbread for a classic Southern meal. Accompany with fried catfish or blackened shrimp for a complete coastal dinner. Serve alongside a glass of crisp, iced sweet tea or a light Pilsner beer. A dash of your favorite hot sauce at the table adds a perfect vinegary kick.