Fresh Garden Okra Stew

A classic Creole vegetable stew built with fresh garden okra, tomatoes, and holy trinity cooked low and slow in cast iron.

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Prep Time 20

Ingredients Method Notes

Ingredients

1.5 lbs 1.5 lbs · Fresh okra · Cleaned and sliced into 1/2-inch rounds
2 tbsp Vegetable oil or bacon fat
1 Yellow onion (diced)
1 Green bell pepper (diced) optional
2 ribs Celery (diced) optional
4 cloves Garlic (minced)
3 cups Fresh garden tomatoes or canned crushed tomatoes
1 tsp Creole seasoning
Warm white rice or cornbread for serving

Method

Step 1: Wash the harvested okra under cool water, pat completely dry with paper towels, and carefully slice into 1/2-inch rounds. Measure out the chopped Holy Trinity (onion, pepper, celery) into bowls. Trinity is optional, we like just a little onions and garlic. This is also where you can add some heat with a pepper or three.
Step 2: Heat oil / bacon fat in a heavy cast-iron Dutch oven over medium-high heat. Add sliced okra and cook, stirring frequently, for 12–15 minutes until the okra browns slightly and the slime completely cooks off.
Step 3: Stir in the onion, bell pepper, celery, and garlic. Cook for another 5–7 minutes until veggies soften.
Step 4: Add the fresh tomatoes and Creole seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for at least one hour until rich and thick. Check and stir every 15-20 mins; add a splash of water as needed. We like to do a heavy cook down for 2-4 hours.
Adjust seasoning to taste and serve over warm rice.

Notes

Q: How do you keep okra stew from getting slimy?
A: The secret is "smothering" the okra. Sautéing cut okra in fat before adding liquid—along with acid from fresh tomatoes—breaks down the viscosity so your stew stays thick, not slimy.

Q: Can I make this okra stew with frozen okra?
A: Yes! While fresh garden okra gives the best texture, frozen sliced okra works well. Thaw and pat dry thoroughly before sautéing.