This smothered okra and tomatoes uses frozen cut okra, tomatoes, and andouille smoked sausage and is cooked low and slow until everything melts into a rich, silky stew and served over rice.
Why This Recipe Works?
One thing I can remember reading about Smothered Okra & Tomatoes is that it’s just like a gumbo but without all the liquid. You can add a lot more to it than just the andouille sausage like I use. Another common ingredient, especially down in Louisiana, is tasso, but tasso can be hard to find everywhere else.
Smothered Okra is one of those meals that don’t make the rotation enough, but when the taste for it comes up, I’m always glad I made it. It’s not a fancy dish to make, but it’s so good. Another part now that I’m starting to enjoy, is now that the kids are older, they are willing to eat dishes like Smothered Okra, or Congri with Black Eyed Peas and Rice, or any other new recipe I’m working on. Sometimes they are brutely honest, but that’s expected with a pair of teenagers now.
This is a quick recipe to make and could be thrown together after work. It’s nice to use frozen pre-cut okra when they are not in season and fresh ones unavailable. The frozen okra, along with the canned tomatoes, make this simple and easy to put together.
Why does this recipe matter?
Lately, I’ve been trying to look into the story behind each of the recipes I’m making – similar to my articles on red beans and rice and taking a look behind the tradition.
Smothered Okra and Tomatoes carries more history in one pot than its ingredient list would suggest. Okra came to Louisiana with enslaved West Africans in the early 1700s, and the vegetable, along with the Bantu word that gave us “gumbo”, has been part of Louisiana’s cooking ever since. Smothering it down with tomatoes is where the dish shows its Creole roots because tomatoes are one of the things that set city-style Creole cooking apart from the Cajun cooking of the countryside.
There’s logic to using tomatoes. Tomatoes bring acid, and acid is what tames okra’s tendency to turn slick and ropy in the pot. Cook the two together long enough and the okra gives up its gumminess, leaving something closer to a thick, savory stew than a vegetable side.
That’s also why this dish and gumbo are close cousins. Smothered okra and tomatoes can stand on its own, dressed up with shrimp, crab, ham, or like in my recipe below, sausage. It can also serve as the starting point for a gumbo, the same way this pot might become tomorrow’s soup once there’s stock and rice in the picture. Either way, it’s a meal that is more that a simple side dish. Whether you make my recipe for it, or order it at a restaurant like Lil’ Dizzy’s in New Orleans, remember that it has real history behind it that shouldn’t be forgotten.
What Ingredients Do You Need To Make Smothered Okra & Tomatoes?
Frozen cut okra: Frozen okra makes this a perfect meal any time of the year – especially when good fresh okra is hard to get. It’s already been blanched before freezing, which means it goes into the pot ready to break down and thicken things naturally. All you have to do is dump it in straight from the bag without thawing.
PRO TIP: Resist the urge to thaw or drain the frozen okra first. That extra ice-cold water is actually going to help build that gravy.
Andouille sausage: Andouille brings the smoke, the fat, and some added flavor to this dish. Look for a coarse-ground, well-smoked andouille if you can find it. My favorite lately has been the Conecuh brand. For this one I use Hickory Smoked Sausage. But they can also be hard to find. In a recent trip down south I stocked up and brought a bunch back for this recipe and my red beans and rice.
PRO TIP: Let the sausage really brown in step one. You’ll want those dark bits stuck to the bottom of the pot since they are pure flavor. You’ll deglaze them right into the gravy.
Bacon grease: For me, bacon grease matters more than people think. A neutral oil works, but bacon grease adds a rounded, savory backbone that can be tasted through the whole pot.
PRO TIP: I keep a container or Bacon Up Bacon Grease in the fridge. It’s been a game changer with it comes to browning the trinity. It has also saved me a lot of money from having to buy bacon all the time. It’s like having a tub of butter but it’s bacon grease. You can learn more about the brand and if they are sold near you here: https://baconup.com/
The Trinity: Onion, bell pepper, and celery are the foundation of nearly every Creole and Cajun dish for a reason. You’ll want to dice them relatively small and uniform so they cook down evenly and melt into the gravy rather than staying distinct.
What is the Holy Trinity of Creole and Cajun Cooking? What about da Pope? You can learn more about how the trinity came to be in this article I wrote.
Whole peeled tomatoes: Hand-crushing whole peeled tomatoes gives you better texture control than canned crushed or diced tomatoes, which can turn mushy or watery over a long simmer. Crush them with your hands right over the pot, juice and all. It’s messy in the best way.
PRO TIP: In a pinch, crushed tomatoes will work, but you’ll want to reduce the pot a little longer to compensate for the thinner consistency.
Seasonings: Creole seasoning, thyme, bay leaves, cayenne turns the “cooked vegetables” into something with real flavor. If your Creole seasoning blend already contains salt, taste before adding the full amount of kosher salt separately, since blends vary widely in saltiness.
PRO TIP: If you want to make you own Creole Seasoning blend so you can have better control of the flavors, try my homemade blend.
Apple cider vinegar: A small splash of vinegar at the end brightens the whole dish and keeps it from tasting flat after a long simmer. It’s a trick borrowed from red beans.
Green onions: Stir green onions in at the very end. They bring a freshness to all that slow-cooked okra and tomatoes. Save some to garnish the plate at the end, too, to give the food that pop of color and additional freshness. It also makes the pictures look a little better.
How Do You Make Smothered Okra & Tomatoes?
Step 1: Brown the andouille sausage in the pot. Let the andouille sit undisturbed for a minute or two at a time. Those browned bits on the bottom of the pot are the start of your gravy’s depth.
Step 2: The trinity goes into the pot once the sausage has rendered its fat. The trinity goes in and starts to soften. You’re looking for the onions to turn translucent, not browned.
Step 3: Add the garlic. Keep it moving so it doesn’t catch and turn bitter.
Step 4: Add the crushed tomatoes to the pot.
Step 5: Add the seasonings and stock. Scrape the bottom of the pot well here. This is where you reincorporate all that browned flavor from step one.
Step 6: Add the frozen okra straight from the bag into the simmering tomato and sausage base.
Step 7: Cover the pot with a lid, turn the heat to low. This is the low-and-slow stretch. Give it a stir every so often, but mostly just let the lid do its job.
Step 8: Uncovered the and let the juices turn into a thick, glossy stew. The pot will look thin when you first uncover it but as it keeps simmering it will thicken. Keep stirring occasionally.
Step 9: Give it a taste test to see if you want to add any more salt, pepper, or Creole seasoning. Remove the bay leave, as well.
Step 10: Stir in most of the green onions in right after you turn off the heat. Keep a small handful back for garnish.
Step 11: Ladled the Smothered Okra and Tomatoes over a plate of white rice. Garnish with the remaining green onion and offer some hot sauce on the side. Enjoy!
Storage Tips
Smothered okra, just like a bean dish, is even better the next day once the flavors have had time to settle in.
To store it, let the pot cool to room temperature before transferring it to an airtight container, then refrigerate for up to 3 to 4 days.
If you’re planning to freeze it, portion it into freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible, and it’ll hold well in the freezer for up to 3 months. Don’t forget to label and date the package.
Reheating Tips
Low and slow is still the rule when it comes time to reheat.
On the stovetop: warm the okra in a covered pot over low heat, stirring occasionally and adding a splash of chicken stock or water if the gravy has thickened up too much in the fridge. It should only take about 10 to 15 minutes to come back to a gentle simmer.
The microwave works fine too but I think the flavor and texture is better when reheating on the stovetop. To reheat in the micro, you’ll want short one-to-two-minute bursts, stirring in between, so the sausage and gravy heat evenly instead of scorching around the edges.
However you reheat it, taste it once it’s hot and adjust the seasoning if needed; a pinch of salt or a fresh dash of hot sauce can bring the smothered okra right back even after a few days in the fridge.
FAQ
Can I use fresh okra instead of frozen?
You can, but the technique needs to shift slightly. Fresh okra should be dry-sautéed on its own first to cook off some of its natural sliminess before it joins the pot, whereas frozen okra has already been blanched and can go in straight from the bag. If you use fresh, you may also need to add a bit more liquid since it won’t release as much water as frozen okra does.
Can I make this ahead or freeze it?
Yes. This is a great make-ahead dish since the flavor deepens overnight. Leftovers keep well in the fridge for 3 to 4 days, and it freezes for up to 3 months.
What if I want a meatless version?
For a Lenten or vegetarian take, swap the andouille sausage out for more smoked paprika and a splash of liquid smoke to keep that smoky flavor. Use vegetable stock in place of chicken stock, too.
If you’ve had a chance to try this Smothered Okra and Tomatoes with Sausage recipe, please let me know in the comments and rate it below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Smothered Okra and Tomatoes with Sausage
Ingredients
- 8 oz andouille sausage cut into bite size pieces
- 2 TBSP bacon grease or lard
- 1 cup yellow onion diced
- ½ cup green bell pepper diced
- ½ cup celery diced
- 4 garlic cloves minced
- 28 ounces whole peeled tomatoes hand-crushed, with juice
- ¼ cup chicken stock
- 2 bay leaves
- 1 teaspoons dried thyme
- 1-½ teaspoons Creole seasoning
- ¼ teaspoons cayenne pepper
- 1 teaspoons kosher salt plus more to taste
- 1 tablespoons apple cider vinegar
- 2 lb frozen cut okra no need to thaw
- ½ cup green onions sliced, some reserved for garnish
- Cooked white rice for serving
Instructions
- In a heavy-bottomed pot or cast iron Dutch oven over medium heat, add 2 tablespoons bacon grease or lard and the cut up andouille sausage. Let it brown for 4-5 minutes, rendering its fat into the pot.
- Add the trinity: onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and the onions turn translucent, about 6-8 minutes.
- Stir in the garlic cloves and cook just until fragrant, about 1 minute.
- Pour in the whole peeled tomatoes, hand-crushed, with juice and chicken stock. Scrape up any browned bits from the bottom of the pot. Add the bay leaves, dried thyme, Creole seasoning, cayenne pepper, kosher salt, and apple cider vinegar. Stir together and bring to a gentle boil.
- Add the frozen cut okra (no need to thaw) straight from the freezer. Stir to combine and bring back to a gentle boil.
- Reduce heat to low, cover, and let the pot smother for 30-35 minutes, stirring occasionally, until the okra is fully tender.
- Uncover the pot and continue simmering for another 15-20 minutes, stirring more frequently now, until the extra liquid the frozen okra released has cooked back down and the pot has thickened into a rich gravy that coats the back of a spoon. If you like a more liquid base, add more stock.
- Remove the bay leaves. Taste and add more salt, Creole seasoning, or a touch more vinegar if it needed.
- Turn off the heat. Stir in most of the green onions. Save some for garnishment. Ladle over cooked white rice. To serve, top each bowl with the reserved green onions, and offer hot sauce at the table.
Notes
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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