CAJUN SMOTHERED OKRA

Prep time 
10 mins 

Cook time 
25 mins 

Total time 
35 mins 

This dish is a true Southwest Louisiana side — tender okra cooked down with onions, bell peppers, and a punch of Cajun seasoning. Perfect alongside fish, chicken, or just on its own. 

Recipe by: George Graham 
Serves: 4–6 

Ingredients 

• 1 pound fresh okra, sliced into 1/2-inch pieces 
• 2 tablespoons vegetable oil 
• 1/2 cup diced yellow onions 
• 1/2 cup diced green bell pepper 
• 1/2 cup diced celery 
• 2 cloves garlic, minced 
• 1 teaspoon Cajun seasoning 
• 1/4 teaspoon black pepper 
• 1/2 teaspoon salt 
• 1 cup diced tomatoes (fresh or canned) 
• 1/4 cup chicken stock (optional, for a saucier version) 

Instructions 

1. Heat vegetable oil in a skillet over medium heat. Add onions, bell pepper, and celery. Cook until softened, about 5 minutes. 
2. Add garlic and cook another 1–2 minutes until fragrant. 
3. Stir in okra, Cajun seasoning, black pepper, and salt. Cook, stirring occasionally, until okra is tender and slightly browned, about 15 minutes. 
4. Add diced tomatoes and chicken stock if using. Simmer another 5 minutes until everything is combined and saucy. 
5. Serve hot as a side with your favorite Cajun main dish. 

Notes 

• Fresh okra is best for this dish — frozen okra tends to be too slimy. 
• Stir occasionally but gently to avoid breaking the okra too much. 
• For a spicier kick, add a dash of hot sauce or cayenne pepper.