Smothered Okra And Tomatoes

Are you tired of okra yet? No? Good! Check out this Emerils recipe for smothered okra and tomatoes, a classic in Southern Louisiana cuisine. While some veggies are calling it quits for the summer, okra is abundant and here for the long haul, but that’s okay because it is delicious and nutritious. Pair it with some last of the season tomatoes and you are good to go!


  • 2 pounds okra
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 3 cups chopped, peeled, and seeded tomatoes, or 3 cups chopped canned tomatoes
  • 5 bay leaves
  • 1/3 cup vegetable oil
  • 1 tablespoon plus 2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped garlic


Preheat the oven to 300ºF.

Wash the okra under cool water. Cut off the stems and slice each pod crosswise into 1/2-inch rounds.

Combine the okra and the rest of the ingredients in a large heavy ovenproof pot, not cast iron. Mix well. Cover the pot with a lid. Bake, stirring occasionally, for 1 1/2 to 2 hours, or until the slime has disappeared. Bake, uncovered, for the last 15 minutes of the cooking time. The time will vary, depending on the tenderness of the okra. Remove the bay leaves.

Serve immediately.

Return Print

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.