Jammy Okra and Tomatoes with Bacon over Grits

Why You’ll Love This Recipe

• Classic Southern comfort: silky okra and ripe tomatoes cooked down until thick, glossy, and deeply savory.
• Smart balance: smoky bacon (or andouille) and a splash of cider vinegar for bright, clean finish.
• Weeknight-friendly: pantry staples, one pan, and ready in about an hour.
• Versatile: serve over rice or creamy grits, and easily make it spicy or vegetarian.

Grocery List

• Produce: Okra, ripe tomatoes, yellow onion, garlic, parsley or scallions
• Dairy: Butter and milk (if making grits)
• Pantry: Bacon or andouille sausage, smoked paprika, dried thyme, bay leaf, cayenne, kosher salt, black pepper, granulated sugar, apple cider vinegar, chicken stock or water, rice or stone-ground grits, olive oil

Full Ingredients

Okra & Tomato Stew

• 4 oz thick-cut bacon, diced (or 6 oz andouille sausage, diced)
• 1 tbsp olive oil (use only if cooking with andouille instead of bacon)
• 1 medium yellow onion, 1/4-inch dice (about 1.5 cups)
• 3 garlic cloves, minced
• 1.5 lb ripe tomatoes, cored and chopped (about 4 cups), or 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1/2 cup low-sodium chicken stock or water
• 1 lb fresh okra, trimmed and sliced into 1/2-inch rounds (about 4 cups)
• 1 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1 bay leaf
• 1/4–1/2 tsp cayenne pepper (optional, to taste)
• 1 1/4 tsp kosher salt, divided (start with 1 tsp, add 1/4 tsp with okra; adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1–2 tsp granulated sugar (optional, to balance acidity)
• 1 1/2 tbsp apple cider vinegar
• 2 tbsp chopped flat-leaf parsley or thinly sliced scallions, for finishing

For Serving

• 4 cups cooked white rice (about 1 1/4 cups uncooked), or
• 4 servings creamy grits (see below)

Optional Creamy Grits (if not serving with rice)

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken stock
• 1/2 cup milk or half-and-half
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt (plus more to taste)

Step-by-Step Instructions

Step 1: Prep the produce and (optional) start rice or grits

Trim the okra and slice into 1/2-inch rounds. Core and chop the tomatoes (or crush canned tomatoes by hand). Dice the onion and mince the garlic. If serving with rice, start it now following package directions. For grits: bring 4 cups water or stock and 1/2 tsp salt to a boil, whisk in 1 cup grits, reduce to low, cover partially, and simmer, whisking occasionally, 25–35 minutes until creamy. Stir in 1/2 cup milk and 2 tbsp butter; keep warm on low.

Step 2: Render bacon or brown the andouille

Set a wide, heavy 12-inch skillet or Dutch oven over medium heat. If using bacon, add it to the cold pan and cook, stirring occasionally, until the fat renders and the bacon is crisp, 6–8 minutes. If using andouille, heat 1 tbsp olive oil over medium heat and brown the sausage, 4–5 minutes. Transfer about 2 tbsp crisp bacon or browned sausage to a small plate for garnish. Leave 1–2 tbsp fat in the pan, discarding any excess.

Step 3: Build the aromatic base

Add the diced onion to the pan and cook over medium heat until translucent and lightly golden at the edges, 5–6 minutes. Stir in the garlic, smoked paprika, dried thyme, and cayenne (if using). Cook 30 seconds until fragrant, stirring constantly so the spices don’t scorch.

Step 4: Simmer tomatoes until thick and jammy

Add the chopped tomatoes, chicken stock or water, bay leaf, 1 tsp kosher salt, and black pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered, stirring every few minutes, until the mixture thickens and looks glossy and jammy, 15–20 minutes. If using very juicy tomatoes, extend the simmer a few minutes more to concentrate the sauce.

Step 5: Add the okra and cook until tender

Stir in the okra along with the remaining 1/4 tsp salt. Keep the heat at medium-low and simmer uncovered until the okra is just tender but not mushy, 10–12 minutes. Stir occasionally, but avoid over-stirring, which can increase okra’s natural thickening. If the pan looks dry, splash in 1–2 tbsp water.

Step 6: Brighten and balance

Remove the pan from heat. Fish out and discard the bay leaf. Stir in 1 1/2 tbsp apple cider vinegar and 1–2 tsp sugar to taste (sugar is optional; use it only if your tomatoes are very tart). Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Fold in most of the reserved bacon or andouille, saving a little for garnish.

Step 7: Serve it up

Spoon the thick, jammy okra and tomatoes over hot rice or creamy grits. Top with the remaining crispy bacon/andouille and scatter with chopped parsley or scallions. Serve warm.

Pro Tips

• Keep okra dry and cook it uncovered with acidic tomatoes; both tactics minimize excess mucilage and yield a silky, not slimy, texture.
• Use a wide pan: more surface area speeds evaporation, helping the sauce reduce to that “jammy” consistency.
• Reserve some crisp bacon or sausage for texture on top—it adds a welcome crunch against the soft stew.
• Fresh tomatoes shine here, but quality canned tomatoes work beautifully in the off-season; crush by hand for a rustic texture.
• Season in layers: a little salt with tomatoes, a pinch with okra, and a final adjustment after the vinegar goes in.

Variations

• Vegetarian & smoky: Skip the bacon/sausage. Use 2 tbsp olive oil and add 1/2 tsp extra smoked paprika plus a pinch of smoked salt. Sauté 6 oz sliced mushrooms with the onions for body.
• Creole-style: Add 1 small diced green bell pepper and 1 diced celery rib with the onion (the “trinity”). Finish with 1 tsp Creole seasoning and a few dashes of hot sauce.
• Shrimp add-on: Stir in 8–10 oz peeled shrimp during the last 3–4 minutes of cooking the okra; cook just until pink and opaque.

Storage & Make-Ahead

Refrigerate the cooled stew in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if it’s very thick. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat. Cook rice or grits fresh for best texture. Make-ahead tip: the flavors deepen overnight—reheat and add a small splash (1–2 tsp) of cider vinegar just before serving to refresh the brightness.

Nutrition (per serving)

Approximate, with bacon version, stew only (excluding rice/grits): 220 calories; 12 g fat; 20 g carbohydrates; 8 g protein; 5 g fiber; 800 mg sodium. Values vary based on sausage vs. bacon and seasoning.