This delectable Smothered Okra recipe features savory sausage and zesty Creole seasoning. This soulful dish brings together tender okra, Holy Trinity vegetables, and a medley of aromatic spices, creating a burst of flavors that'll transport you straight to the bayous of Louisiana.
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Table of Contents
What is Smothering
Smothering is a cooking technique commonly used in Southern cuisine, particularly in Louisiana Creole and Cajun cooking. Smothered food refers to dishes where the main ingredient, such as meat, poultry, or vegetables, is cooked low and slow in a flavorful sauce or gravy until it becomes tender and fully infused with the rich flavors of the sauce.
You will also love our Smothered Chicken Wings, Soul Food Smothered Pork Chops, and Smothered Turkey Wings.
Fresh or Frozen Okra
I use thawed, frozen okra because it's readily available in my region any time of the year. If you have fresh okra, go for it! You will also love our Stewed Okra and Tomatoes and Roasted Okra recipes.
Spices and Seasoning
I love to use Creole Seasoning. Here are more options:
- Homemade Cajun Seasoning
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Cumin
- Coriander
- Thyme
- Oregano
- Rosemary
- Chili Powder
- Turmeric
Texture
You either love or hate it. Okra is well-known for its distinctive texture, which can be described as "slimy." The texture is a result of the presence of a substance called mucilage, which is a gel-like substance found in the pods of the okra plant.
When okra is cooked or comes into contact with moisture, the mucilage is released, giving the vegetable its characteristic slimy texture.
Some people enjoy the unique texture of okra, especially when it is cooked properly, as it adds a pleasant mouthfeel to dishes. The sliminess can help thicken soups, stews, and gumbo, giving them a rich and velvety consistency.
Is the Texture Still Slimy When Cooked With Gravy?
The longer you cook the okra, the less slimy it will be. Since it's paired with a creamy gravy, you can expect the texture of the dish to be creamy along with tender sausage and vegetables.
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How to Make Smothered Okra
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium heat and add sausage. Cook both sides until browned.
- Add onions, celery, and pepper to the pan. Cook for 4-5 minutes or until the vegetables are soft.
- Add butter to the skillet. When melted, add in the flour.
- Add broth and spices. Stir until the gravy begins to thicken.
- Add okra, cooked sausage, and cooked vegetables to the pan. Stir to fully coat. Cook for a few minutes until the okra is warm.
How to Store
It is best when consumed within 2 to 3 days of storage. The texture and flavor may start to deteriorate after this time frame.
How to Reheat
- Microwave: Reheat the dish in the microwave until warm.
- Stovetop: Reheat for a few minutes until the okra is warmed through.
Freezer Tips
It can typically be stored in the freezer tightly covered and sealed for up to 2 to 3 months without significant loss of quality.
Pair With These Main Dishes
Cajun Turkey
Baked Turkey Wings
Slow Cooker Crockpot Boneless Turkey Breast
Slow Cooker Crockpot Bone-In Turkey Breast
Traeger Smoked Turkey
Traeger Smoked Turkey Breast
Tender Spatchcock Turkey
More Side Dish Recipes
Southern Buttermilk Mashed Potatoes
Make Ahead Crockpot Slow Cooker Mashed Potatoes
Southern Cooked Cabbage
Southern Cornbread Dressing with Chicken
Seafood Dressing
Smothered Okra
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Ingredients
- 16 oz fresh or frozen okra Thawed and drained if frozen
- 8 oz andouille sausage Diced or sliced into rounds ½-1 inch thick
- ½ cup diced onions I used white onion.
- ½ cup diced green bell peppers
- ½ cup diced celery
Gravy Ingredients
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1-2 cups broth Any broth or stock will work. I used 1 cup.
- ½ teaspoon Creole seasoning Adjust to taste.
- salt and pepper to taste If using a Creole Seasoning with sodium, you may not need much.
Instructions
- Heat a skillet on medium heat and add the sausage. Cook both sides for 3-4 minutes until browned. Remove the sausage from the pan and set aside.
- Add the onions, celery, and pepper to the pan. Cook for 4-5 minutes or until the vegetables are soft. Remove the vegetables from the pan and set them aside.
- Add the butter to the skillet. When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
- Add 1 cup of broth and the spices. Stir until the gravy begins to thicken. If the gravy is too thick, add additional broth. Stir (and continue to add broth) until the gravy reaches your desired consistency.
- Whisk continuously (be patient) to remove any clumps. Taste repeatedly and add salt and pepper to taste as needed.
- Add the okra, cooked sausage, and cooked vegetables to the pan. Stir to fully coat. Cook for a few minutes until the okra is warm.
- Serve.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Liz says
This was such a good way to make okra!! I never know what to do with it in the summer, thanks for the recipe
staysnatched says
I'm glad you enjoyed it!
Shadi says
Oh wow, this looks so delicious. My family is going to devour it!
staysnatched says
Glad to hear it!
Mindy says
Loved the recipe but next time I will reduce the flour to 1.5 Tbs. I had to keep adding more broth. But overall it was a winner. Thanks!
staysnatched says
You're welcome.
info says
Loved this!
mary mack says
very good
staysnatched says
I'm glad you enjoyed it!