Smothered Okra

Okra is a prized ingredient in Louisiana, particularly for gumbo, where it lends an earthy flavor and serves as a natural thickening agent.


    • 8 tbsp. unsalted butter
    •  3 slices smoked bacon, roughly chopped
    •  4 cloves garlic, roughly chopped
    •  1 large green bell pepper, roughly chopped
    •  1 large white onion, roughly chopped
    •  1 stalk celery, roughly chopped
    •  3 lb. okra, trimmed and sliced 1/2" thick
    •  1 cup chicken stock or water
    •  2 tsp. dried thyme
    •  2 tsp. sugar
    •  1 tsp. cayenne
    •  1 (28-oz.) can whole peeled tomatoes, crushed by hand
    •  1 bay leaf
    •  Kosher salt and freshly ground black pepper, to taste


  1. Melt 2 tbsp. butter in an 8-qt. saucepan over medium-high. Cook bacon until fat is rendered, 6-8 minutes. Add garlic, bell pepper, onion, and celery; cook until golden, 10-12 minutes. Stir in remaining ingredients; boil. Reduce heat to medium-low; cook, covered, stirring occasionally, until okra is tender, 1–1 1⁄2 hours.

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