This post may contain affiliate links. Please read our disclosure policy.
Around here, summer doesn’t feel official until a big skillet of tender Cajun okra and tomatoes hits the table. This simple Southern comfort dish is packed with fresh summer flavors and showcases okra at its best. I cook mine with smoky bacon, sweet onion, juicy tomatoes, and a little Cajun heat for a bold, savory dish that’s full of down-home flavor.
Serve it as a side, or make it the main event with a slice of skillet Southern cornbread on the side. Either way, it’s the kind of dish that feels like home. It’s the kind of recipe that tastes like it came from Grandma’s kitchen—and once you’ve had it, you’ll want to make it part of your own traditions.
If you’re into Southern sides (and who isn’t?), don’t miss my Macaroni and Tomatoes, Southern-Style Green Beans, and extra meaty Southern Collard Greens.
✨ BEFORE YOU START
✨ Prep the okra first: To save time, trim the stems and tips from your okra and slice them into 1-inch pieces before you begin cooking. This helps everything move smoothly once the heat is on.
✨ Don’t skip the vinegar step! Cooking the okra with a splash of white vinegar helps reduce its natural sliminess, giving the finished dish a better texture. Be patient here—it’s worth it!
✨ Customize the heat: This dish packs a punch! Feel free to adjust the Cajun seasoning and Tabasco sauce to suit your spice tolerance. You can always add more later.
✨ Make it a meal: Serve over steamed white rice, or alongside grilled or blackened chicken, shrimp, or sausage for a hearty Southern supper.
✨ Save the bacon fat: Bacon grease adds authentic Southern flavor—don’t drain it off! You’ll use it to build flavor with the okra and veggies.
CAJUN OKRA AND TOMATOES INGREDIENTS + KEY NOTES
- Fresh okra: Fresh okra is best for texture and flavor. Avoid frozen okra here—it can turn mushy and slimy. Be sure to cut off the stems and tips and slice evenly so they cook uniformly.
- Bacon: This adds smoky flavor and depth. Thick-cut works well, but any variety you have on hand will do. Don’t discard the rendered fat—it’s key to building the flavor base.
- Tomato paste: A tablespoon helps deepen the tomato flavor and thicken the sauce. Make sure to cook it into the mixture to reduce any metallic taste.
- Chicken broth: Use low-sodium broth if you’re watching salt levels—especially since Cajun seasoning and bacon already add saltiness.
- Slap Ya Mama Cajun seasoning: This iconic blend adds bold Cajun flavor. If you don’t have it, substitute with another Cajun or Creole blend—but taste and adjust salt accordingly.
HOW TO MAKE CAJUN OKRA AND TOMATOES
What to Serve With Cajun Okra and Tomatoes
Fresh + Crisp Sides
If you want something cool and crunchy alongside all that smoky, tomato-y goodness, a simple House Salad or Cucumber Tomato Salad is perfect.
Comforting Sides
I love this served over plain white rice (classic) — or, if you want a richer, more “special dinner” vibe, try it with Stick of Butter Rice or Rice Pilaf.
Cozy Breads
If you’re serving this as a main dish, you have to have something to soak up that sauce. Try it with Jalapeño Cornbread (with bacon!), or Honey Butter Cornbread, or Cheddar Biscuits.
Main Dishes
Serving it as a side? It’s great next to cozy mains like Crockpot Pork Tenderloin, Mississippi Pot Roast (or Crockpot Mississippi Meatballs), Salisbury Steak, Swiss Steak, Instant Pot Pork Chops, or our Honey Glazed Salmon
STORAGE + FREEZING + MAKE-AHEAD
How Long Can You Keep This In The Refrigerator?
- These will keep for 3-4 days. Thoroughly cooled first, then store in an airtight container.
Can You Freeze This?
Yes, okra and tomatoes can be frozen. Cool completely and store in an airtight container.
Make-Ahead Tips:
There are a couple of ways to go with make-ahead. Here are my suggestions:
- Cook Ahead and Store: Prepare the entire dish up to 2–3 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, adding a splash of chicken broth if needed to loosen the sauce.
- Prep Ingredients in Advance: Chop the veggies (okra, onion, garlic, green onions) and store them in airtight containers or zip-top bags in the fridge for up to 24 hours. Measure out the seasonings, tomato paste, and vinegar so everything’s ready to go when you cook.
- Freeze for Later: Make a double batch and freeze half for later (up to 3 months). Thaw overnight in the fridge and reheat on the stovetop.
- Make-ahead tip: This okra with tomatoes reheats beautifully, making it a great option for meal prep or next-day leftovers. The flavors deepen overnight!
MORE EASY ONE-PAN MEALS
- American Goulash
- American Chop Suey
- One Pot Chicken And Rice
- One Pan Chicken and Gnocchi
- One Pan Chicken Tortellini Alfredo
- Hamburger Gravy
- Cabbage Roll Skillet
- Cajun Shrimp
TRIED THIS RECIPE?
Remember, we have new recipes every week! Have you subscribed to our free, no-strings-attached newsletter? We’d love to have you as part of our baking + cooking community. We deliver it right into your inbox!
If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐
I’d love to see how your okra and tomatoes turned out! Please share a photo and tag me on Instagram @gonna_want_seconds or leave a comment below to let me know how they turned out!
Cajun Okra and Tomatoes
Ingredients
- 4 slices bacon
- 24 ounces fresh okra stems + tips removed and cut into 1-inch pieces
- 2 teaspoons white vinegar
- 1 (28-ounce) canned whole plum tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons vegetable oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 teaspoons Slap Ya Mama cajun seasoning
- 1/2 teaspoon salt
- 1 teaspoon Tabasco sauce
- 2 green onions chopped
Instructions
- In a large, heavy-bottomed skillet, add the bacon slices and cook until crispy. Remove and cut into pieces, reserving the grease in the skillet.
- Add the chopped okra (24 ounces) and vinegar (2 teaspoons) and cook, stirring occasionally, about 8-10 minutes, until most of the ‘slime’ has gone. Remove to the side.
- Add the vegetable oil (2 teaspoons) and heat over medium-high heat. Add diced onions and cook until softened. Add the garlic (4 cloves) and cook for another 3 minutes.
- Add the canned plum tomatoes (28 ounces) and their juices, as well as the tomato paste (1 tablespoon) and chicken broth (1 cup). Using a wooden spoon, break up the tomatoes.
- Stir in the seasonings (2 teaspoons) and the hot sauce (1 teaspoon), then simmer for about 30 minutes, until the tomatoes have reduced some.
- Add the okra and bacon pieces back and cook for another 10 minutes.
- Sprinkle with green onions, and serve over white rice or as a side dish.
Notes
- Prep the okra first: To save time, trim the stems and tips from your okra and slice them into 1-inch pieces before you begin cooking. This helps everything move smoothly once the heat is on.
- Don’t skip the vinegar step! Cooking the okra with a splash of white vinegar helps reduce its natural sliminess, giving the finished dish a better texture. Be patient here—it’s worth it!
- Customize the heat: This dish packs a punch! Feel free to adjust the Cajun seasoning and Tabasco sauce to suit your spice tolerance. You can always add more later.
- Make it a meal: Serve over steamed white rice, or alongside grilled or blackened chicken, shrimp, or sausage for a hearty Southern supper.
- Save the bacon fat: Bacon grease adds authentic Southern flavor—don’t drain it off! You’ll use it to build flavor with the okra and veggies.
Nutrition
On your phone? Check the web story here.
Leave a Reply