Location,Texas 77096,USA

Smothered Okra


  • 8 cups sliced okra (1 1/2 lbs.)
  • 1 medium/large bell pepper, cubed 
  • 1/2 (2 oz) stick of butter (We recommend Kerrygold Butter)
  • 1/4 cup olive oil
  • 2 slices of smoked bacon, cooked and crumbled
  • 1 medium white onion, chopped
  • 2 tsp. chopped garlic
  • ~ 3 tsp Cajun spice (We recommend Tony Chachere’s Creole Seasoning)
  • ~1/2 tsp Celtic Sea Salt
  • ~1/2 tsp black or white pepper


  • In dutch oven (we recommend Cajun Classic): cook bacon till crisp in medium heat. Remove bacon, allow to cool, then crumble. 
  • Add butter/olive oil to bacon drippings, turn heat to medium high.
  • When the butter/olive oil mix heats-up and begins to slight smoke
  • Add the remaining ingredients and continue cooking, stirring constantly, until the okra’s slime disappears (~20 – 30 minutes).
  • Add crumbled bacon back into pot.
  • Stir constantly to keep okra from sticking to the bottom of pan.
  • Once okra is cooked.
  • Serve over cauli-rice (or rice for non-keto)
  • Bon appetite!

Need more flavor? Of course you do. Try this recipe with andouille (cajun sausage).

Our smothered okra is perfectly paired with our Chicken, Sausage & Shrimp Jambalaya.