![]() Roughly chop the onions and garlic and place them in separate bowls.If you are using frozen okra, set them aside in a bowl and don’t worry about defrosting them.Discard the ends and set the okra aside.Slice the okra into ½” to ¾” medallions.Chop off the stem end (and the tail if you desire).Rinse fresh okra in cold water and pat dry.The price you pay as a consumer does not change, but I may make a small commission based on your purchase. ![]() As an Amazon Associate, I earn from qualifying purchases. This post is not sponsored, but you will find affiliate links on this page. Here is some of the equipment I used in making this recipe: There is a complete list of ingredients with quantities in the recipe card below. If you use a different product, be sure to check the salt content before adding any additional salt Note on the Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a No Salt, No MSG all-purpose Creole and Cajun seasoning. Substitutes are Tasso, Smoked Turkey Necks or Wings, or Smoked Ham Hocks or Shanks. Note on the Ham: Use smoked ham for that smokey flavor. ![]() It contributes to the smokey background and the fat provided will be used to fry the onions. ![]() Note on the Bacon: Use smoked bacon for this recipe. Prefer No Tomatoes? Add a tablespoon of apple cider vinegar or lemon juice to add some of the acid missing from the tomatoes. Check out my Lagniappe article on how to peel tomatoes. You can use canned dice tomatoes or fresh tomatoes that are very ripe, peeled, and seeded. Note on Tomatoes: I used canned whole tomatoes in developing this recipe. Frozen okra does not need to be defrosted before cooking, but make sure there is no ice attached to the okra. Note on Okra: Use fresh or frozen okra for this recipe. Here are some of the key ingredients for this recipe: Ingredient Notes This Smothered Okra and Tomatoes recipe’s long slow cooking method and the acid provided by the tomatoes eliminate any slime and render the okra tender and flavorful. Okra also freezes well, eliminating all of its perceived challenges. Young, fresh okra can be tender and delicious and the sliminess can be cooked away. It can be slimy, which is off-putting to many people, and it can be tough and woody if left on the plant too long. Okra is one of those fringe vegetables (it is technically a fruit, but we will leave that for now) that many people view with a wary eye. The African word for okra is a derivative of the West African term “gombo” which was adulterated into gumbo and eventually became embedded in Creole culinary nomenclature. It was a common vegetable in slave gardens and most likely added to French bouillabaisse as a thickener. Okra’s popularity in South Louisiana dates back to the West African slaves and was likely introduced during the French colonial days in the early 1700s. Sweet Daddy D's Smothered Okra and Tomatoes This recipe is perfect with fresh or frozen okra and can be served as a main course or as a side dish. Smoked ham and South Louisiana seasonings round out a comforting flavor. This simple recipe smothers tender okra, yellow onions, and tomatoes in their own juices. Stewed or Smothered Okra, a traditional favorite of Creole and Cajun cooks, clearly fits in the South Louisiana comfort food category. You’ll linger on familiar memories with the first bite of Sweet Daddy D’s Smothered Okra and Tomatoes.
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