Cajun

Smothered Okra

Fresh okra is slowly smothered with the Cajun trinity, tomatoes, garlic, and smoky sausage until it turns tender and loses its stringiness. Spoon it over hot rice with a little green onion for a comforting south Louisiana plate.

Ingredients

• Fresh okra, trimmed and sliced 1/2 inch thick1 lb
• Smoked andouille or Cajun smoked sausage, sliced4 oz
• Bacon drippings or neutral oil2 tbsp
• Yellow onion, finely chopped1/2 cup
• Green bell pepper, finely chopped1/3 cup
• Celery, finely chopped1/4 cup
• Garlic, minced2 cloves
• Ripe tomato, chopped, or canned diced tomatoes3/4 cup
• Cajun seasoning1 tsp
• Bay leaf1
• Chicken stock or water1/3 cup
• Kosher saltto taste
• Black pepperto taste
• Hot cooked long-grain white rice1 cup
• Green onion, sliced2 tbsp

Method

1. Heat a heavy skillet or Dutch oven over medium heat and brown the sliced sausage until it renders a little fat, about 4 minutes; remove it to a plate.
2. Add the bacon drippings or oil to the pot, then add the sliced okra and cook uncovered, stirring often, until the okra begins to brown lightly and the ropy texture starts to cook away, 12 to 15 minutes.
3. Stir in the onion, bell pepper, and celery, scraping the bottom of the pot, and cook until the vegetables soften, about 8 minutes.
4. Add the garlic and cook for 1 minute, then stir in the tomato, Cajun seasoning, bay leaf, black pepper, and a small pinch of salt.
5. Return the sausage to the pot, add the stock or water, reduce the heat to low, cover, and smother the okra gently for 25 to 30 minutes, stirring and scraping occasionally so it does not stick.
6. Uncover and continue cooking for 5 to 10 minutes, until the okra is very tender, glossy, and no longer stringy, adding a splash of water only if it begins to scorch.
7. Taste and adjust the salt, pepper, and Cajun seasoning, then remove the bay leaf.
8. Serve the smothered okra over hot white rice and finish with sliced green onion.

Common questions