This Stewed Okra and Tomatoes recipe is straight from my roots, Southern comfort in a pot, the kind of dish that takes me right back to my great-grandmother’s kitchen. If you grew up with this one, you already know how good it can be when it’s seasoned right and simmered slow. And if it’s your first time making it, don’t worry, I’ve got you. You don’t need anything fancy here, just one pot and a few fresh or frozen ingredients.
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You may also enjoy our Southern Fried Okra, Smothered Okra, and Roasted Okra recipes.
Table of Contents
Stewed Okra and Tomatoes Ingredients
- Fresh or Frozen Okra: Use what you’ve got—both work! Fresh okra gives you that classic snap when you slice it, but frozen okra is super convenient and still gets tender and flavorful once it simmers. Either way, it soaks up all that seasoning and tomato goodness.
- Bacon: We’re starting this dish off with bacon because it brings flavor and fat. That smoky base adds depth and gives the whole pot a little something extra. You can even leave a few crispy pieces on top for a salty bite at the end.
- Onions: You already know—onions are a must. They build the flavor base and get soft and sweet as they cook down. They melt right into the dish and make everything taste more homemade.
- Diced Tomatoes: This is the heart of the stew. The tomatoes bring a little tang, a little sweetness, and just enough juice to simmer everything down into something cozy and spoonable. Canned or fresh, it all works here.
- Creole Seasoning: This is where the flavor lives. A good Creole seasoning brings that bold, Southern kick with paprika, garlic, herbs, and a little heat. It ties everything together and gives the dish that signature Louisiana-style flavor without needing a whole spice rack. You can swap it out using any of your favorite spices.
How to Make Southern Stewed Okra and Tomatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the bacon: Grab a skillet or pot and cook the chopped bacon over medium heat until it’s nice and crispy. Once it’s done, scoop it out with a slotted spoon and set it aside—but keep that bacon grease in the pan. That’s liquid gold right there.
- Sauté the onions: Add the diced onions to the bacon grease and cook them down for about 3–4 minutes, or until they’re soft and starting to brown. This is your flavor base, so don’t rush it.
- Add the okra: Toss in your sliced okra—fresh or frozen—and stir it around with the onions. Let it cook for 5–6 minutes, stirring occasionally. This helps cut down on any sliminess and lets the okra soak up that bacon flavor.
- Add tomatoes and seasoning: Pour in the diced tomatoes (with their juices), sprinkle in the Creole seasoning, and season with a little salt and pepper.
- Simmer low and slow: Reduce the heat to low and let everything simmer. Stir occasionally and let the flavors come together. The tomatoes will break down, the okra will get tender, and everything will smell so good.
- Finish and serve: Taste and adjust seasoning if needed. Stir the bacon back in right before serving, or sprinkle it on top for a little crunch.
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Stewed Okra and Tomatoes
Ingredients
- 3 slices bacon, chopped into pieces
- ½ cup chopped onions
- 3 cups frozen or fresh chopped okra
- 14.5 oz canned diced tomatoes
- ½ teaspoon Creole Seasoning
- salt and pepper to taste
Instructions
- Cook the bacon in a skillet on medium-high heat. Cook the bacon until crisp and remove the bacon and set aside.
- You can drain the fat from the bacon if you wish or leave it. I reserve at least a teaspoon of fat. Add the onions to the pan and saute for 3-4 minutes until fragrant.
- Add in the okra, diced tomatoes, and all of the seasonings. Stir.
- Reduce the heat to medium-low and cover the pot. Simmer for 15-20 minutes until the okra is soft.
- Open the pot and add the cooked bacon. Stir.
Video
Notes
Nutrition (displayed with net carbs)
Frequently Asked Questions and Pro Tips
The key is to cook it over medium heat and avoid over-stirring once it starts simmering. You can also sauté or roast the okra for a few minutes before adding it to the pot to reduce sliminess.
Okra has a substance inside it called mucilage which acts as a natural thickener. This is why okra works wonderfully in gumbo and other stews.
Yes! Frozen sliced okra works great in this recipe. No need to thaw—just toss it right in. It actually helps cut down on prep time and still cooks down tender.
You can use fresh chopped tomatoes or canned diced tomatoes. If using canned, look for fire-roasted or no-salt-added so you can control the seasoning.
Absolutely. Smoked sausage, bacon, or even leftover ham can take it to the next level. Just cook the meat first, then build the dish from there.
Not by default, but you can easily add heat with a pinch of cayenne pepper, red pepper flakes, or a splash of hot sauce at the end.
Serve it as a side dish, spooned over rice, or even on its own with a slice of cornbread. It also pairs well with fried chicken, pork chops, or grilled fish.
Yes! It actually tastes even better the next day after the flavors have had time to meld. Store it in the fridge for up to 3 days and reheat gently on the stove.
You can freeze it, but the texture of the okra may soften even more after reheating. If that doesn’t bother you, go for it—just store in an airtight container and freeze for up to 2 months.
Once everything is in the pot, it usually simmers for about 15-20 minutes. It’s a one-pot dish that’s low on effort but big on flavor.
What Goes Well With This Dish?
Southern Baked Ham With Pineapple
Smothered Chicken
Classic Butter Beans Recipe
Southern Coleslaw Recipe
Easy Spaghetti Salad
Southern Green Beans
Homemade Creamed Corn
More Southern Recipes
Southern Soul Food Mac and Cheese
Fried Cabbage
Southern Homemade Cornbread
Southern Mustard Greens
Southern Candied Sweet Potatoes
Southern Potato Salad
Southern Macaroni Salad
Check out our list of The Best Authentic Soul Food Recipes here.
Chrys says
This was really good. I had fresh okra!
staysnatched says
That's awesome that you used fresh okra!
Angele D. says
My mother in law makes a similar dish in the summer but with fried okra. This was a healthier version I can serve while still getting the satisfaction I want from a delicious summer salad.
staysnatched says
Yes, this is perfect for summer!
Martha Adams says
Made this tonight. It is a very good recipe and very easy to put together. This will be my go to recipe. I also made it a few weeks ago and added andouille sausage and shrimp and served over rice for a main dish
staysnatched says
One of my favorites! So glad you enjoyed it.
T T says
This was DELICIOUS! Made it tonight and didn’t want to share it with anyone!
staysnatched says
haha! No sharing allowed!
Meritha says
Great recipe! I made it tonight. Since I don't like slime 🙂 I used okra that I'd previously roasted in the oven. Also added a pinch or two of sugar to the mix. Husband luv'd it!
staysnatched says
Glad you enjoyed it.
Melinda says
Made tonight, it’s rare to find fresh okra in Canada but I love the stewed okra I used to have in Texas. This was simple yet perfect. I’m going to stir it into my jambalaya later this week, but would you think it could be frozen? Or would the okra be mush when thawed? Thanks!
staysnatched says
In general, okra is soft. If you freeze it quickly upon cooking it, it should be fine.
Sue says
I made this easy recipe tonight for my boyfriend, to make points. He loved it. I appreciated the step-by-step instructions. Thanks.
staysnatched says
You're welcome! Glad you enjoyed it.
Linda says
Made with frozen okra served fried walleye fish. 😋 yum
staysnatched says
So glad you enjoyed it!
Valetie says
It's says stewed tomatoes then it says diced tomatoes which is it?
staysnatched says
Either works. Whichever you prefer.