Stewed Okra and Tomatoes

Name: Stewed Okra and Tomatoes
Prep time: 20 min
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1/2 c. chopped yellow onion; 1/4 c. chopped carrots; 1/4 c. chopped celery; Kosher salt and freshly ground black pepper; 1 1/2 c. fresh corn kernels (from 3 ears corn); 1 (28-ounce) can stewed tomatoes; 2 c. vegetable stock; 2 bay leaves; 2 c. sliced okra; 2 tsp. garlic powder; 2 tsp. paprika; 1/2 tsp. cayenne pepper

Make this classic Southern side for a hearty dinner.

By Michiel PerryPublished: Mar 4, 2022

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BECKY LUIGART-STAYNER

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

For a true Southern style Sunday dinner, you need veggies on the table —and what better veggie is there, than okra? This Lowcountry Gullah-style side keeps the okra flavor up front, and is lighter than the roux-based gumbos you would see in more Cajun areas. This recipe is courtesy Michiel Perry, founder of Black Southern Belle.

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Ingredients

2 Tbsp. olive oil
1/2 cup chopped yellow onion
1/4 cup chopped carrots
1/4 cup chopped celery
Kosher salt and freshly ground black pepper
1 1/2 cups fresh corn kernels (from 3 ears corn)
1 (28-ounce) can stewed tomatoes
2 cups vegetable stock
2 bay leaves
2 cups sliced okra
2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. cayenne pepper

Directions

1. Step 1Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Season with salt and black pepper. Cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add corn, tomatoes, broth, and bay leaves. Bring to a boil, reduce to a simmer, and cook, 10 minutes. 2. Add okra, garlic powder, paprika, and cayenne pepper. Cook, stirring occasionally, until vegetables are tender, 30 to 40 minutes. (For thicker, more traditional Lowcountry stew, add okra earlier in the cooking process.) Discard bay leaves before serving and season with salt and pepper.

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