Stewed Okra

First of the season okra is here! While all the ingredients in this Stewed Okra recipe can't be soured from within the Eat Local Challenge's prescribed 200 mile radius, they can be used as inspiration to create one that is.


  • 4 tablespoons oil
  • 4 pounds fresh okra, cut into rings
  • 1 tablespoon wine vinegar
  • 4 tablespoons bacon drippings
  • 4 tablespoons flour
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 2 bay leaves
  • 2 teaspoons thyme
  • 1 1-pound can tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon hot sauce
  • salt and pepper


Heat oil in a sauté pan. Fry okra in hot oil (add vinegar to cut sliminess). Transfer okra to a bowl; set aside.

Make a roux in the sauté pan with the bacon drippings and flour. Cook, stirring constantly, until mixture is a dark brown color. Add onion and sauté until lightly browned. Add celery, garlic, bell pepper, bay leaves, and thyme; mix well. Stir in okra and tomatoes. Add a little water if necessary to make a gravy. Add sugar, hot sauce, salt, and pepper; cover and simmer for 25 to 30 minutes.

Serves 6-8

Recipe compliments of Poppy Tooker

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.