Creole Style Stewed Okra

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.

Any time that I am looking to prepare a southern Louisiana style meal, stewed okra and tomatoes is almost always on the menu. This side dish is the perfect compliment to chicken, catfish, shrimp, pork and so much more. Serve alongside some dirty rice and you will have one awesome meal!

My father greatly influenced my love for this kind of food because he is a huge fan of southern cuisine, and especially loves cooking Cajun and Creole food. As a kid, I often remember my dad making gumbo, jambalaya, shrimp creole and more. His cookbook collection included books from Paul Prudhomme, Justin Wilson and Emeril Lagasse.

Stewed okra and tomatoes was one of the dishes my dad made all the time and probably one of the first recipes he taught me how to cook. There are certain ingredients that compliment each other very well, and one of those combinations is okra and tomatoes. Slow simmered together these stewed okra and tomatoes are the perfect example of southern comfort food.

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.

While this dish is excellent with fresh okra, I actually use frozen most of the time. I buy the bags of frozen okra that has already been sliced so some of the prep work is already done for you.

The flavour between frozen and fresh okra does not seem all that different to me. Frozen okra does break down a little more than fresh, but for this stewed okra dish, I actually prefer it this way.

Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!

Heat the oil in a dutch oven or large saucepan over medium heat. Add in the sliced okra, onion and pepper. Let the vegetables sauté for about 7 to 8 minutes.

You will need to to stir often, and as you stir you will notice that the okra seems slimy. This is totally normal and as you cook and sauté, the slime will disappear. Just keep stirring and sautéing.

Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!

Dump in the can of diced tomatoes.

Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!

Stir in the tomatoes and seasonings. For the seasoning, I typically use my Cajun Spice Rub. I make a batch of this and keep it in a mason jar in my spice pantry. You can also use creole seasoning like Zatarain’s, Slap Ya Mama or Tony Chachere’s.

Lower the heat, cover with lid and let simmer for 30-45 minutes. All the flavours will blend together and this will be an awesome side dish!

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.

Stewed okra and tomatoes is amazing as leftovers and honestly, they might even taste better the second day! If desired, you can even make these a day ahead. That is especially helpful if you have a busy day and want to get a jump start on a some of the prep.

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.

If you are looking for something that go very well alongside stewed okra then check out these recipes!

Creole Style Stewed Okra

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.
5 out of 5
3 reviews
Print
Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 2 tbsp oil
  • 2 pounds okra , sliced
  • 1 onion , diced finely
  • 1 orange pepper , diced
  • 1 can (28oz) diced tomatoes
  • 2 tsp cajun seasoning

Instructions

  • Heat oil in a large sized dutch oven or saucepan.
  • Add the sliced okra, diced onion and pepper. Sauté over medium heat stirring often, until the onions and translucent. About 7-8 minutes.
  • Stir in the diced tomatoes and seasoning. Bring to a boil and lower heat to a simmer. 
  • Cover with lid and let the okra and vegetables simmer for 30-45 minutes. Stir occasionally to ensure that it does not stick to the bottom of the dutch oven.
  • Serve.

Nutrition

Per serving:

Calories: 129kcalCarbohydrates: 19.82gProtein: 4.44gFat: 5.29gSaturated Fat: 0.43gSodium: 201.75mgFiber: 7.12gSugar: 7.07g

Nutrition Disclaimer

Classic stewed okra and tomatoes with onions, peppers, celery and creole seasoning. A great side dish recipe for any southern or Cajun meal!

Categories

Simple recipe for how to make stewed okra southern side dish. Creole and cajun style with tomatoes, onions and peppers.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 3 votes (1 rating without comment)

Leave a comment

Recipe Rating




4 comments

  • 5 stars
    Not sure why. But this was sooo good. Such an easy recipe too. I also sliced some andouille, cooked that first, set it aside, and made this in the grease. I added the andouille back in at the end and served over rice as a complete meal. Amazing value for the effort

    • Reply
    • Thanks for sharing your variation. The andouille and rice would go perfect with this.

  • 5 stars
    I made a stock from a leftover turkey carcass, added leftover turkey meat, roasted tomatoes, okra, roasted poblano peppers, onions, fresh corn from the cob, and celery along with lots of garlic and herbs. Also tossed in a couple of serrano peppers. Amazing, thick and rich, very filling. Did mine on the stovetop over the course of 2 days. My New Orleans native neighbor said it was fantastic. Reminded him of home. Amazing.

    Thanks!!!!

    • Reply
    • What a compliment when someone from NOLA says it reminds them of home!!

Subscribe to the newsletter and never miss a recipe!