Sides
Smothered Okra and Tomatoes
The dish our brand is named for — fresh okra stewed down with ripe tomatoes and a little smoked sausage.
Okra is one of the great gifts of the Southern garden. Smothered slow with tomatoes and a little smoked sausage, it loses any hint of sliminess and turns silky and rich. This is the dish that gave Okra & Oak its name.
Ingredients
- 1½ lbs fresh okra, sliced into rounds
- 2 tbsp bacon grease or vegetable oil
- 1 small smoked sausage link, sliced (optional)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (28-oz) can diced tomatoes
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
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1
Brown the sausageHeat bacon grease in a heavy skillet. If using sausage, brown it first and set aside.
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2
Soften the aromaticsAdd onion and bell pepper, cook 5 minutes until softened. Add garlic and cook 1 minute more.
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3
Sear the okraStir in okra and cook, stirring occasionally, 8–10 minutes until it stops looking ropy.
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4
Add tomatoesAdd diced tomatoes with juices, smoked paprika, cayenne, sugar, salt, and pepper. Return sausage to the pan.
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5
SimmerSimmer uncovered over low heat 20–25 minutes, stirring occasionally, until thickened.
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6
ServeTaste and adjust seasoning. Serve over rice as a main, or alongside fried chicken and cornbread.
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Okra & Oak Tip
Resist the urge to stir constantly in the first few minutes — letting the okra sit undisturbed helps it sear instead of turning slimy.
Storage
Refrigerate up to 4 days. This dish reheats and even freezes beautifully.
Frequently Asked Questions
Yes — no need to thaw first, just add a few extra minutes to the searing step.
Nutrition
Per serving. Values are estimates.
160
Calories
6g
Protein
14g
Carbs
9g
Fat
