Here is a clean, professional, no-emoji recipe for Southern Tomato & Okra Stew.

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Southern Tomato & Okra Stew

Ingredients

Serves 4–6

• 2 tablespoons vegetable oil or butter

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 3–4 cups fresh okra, sliced (or 1 pound frozen sliced okra)

• 1 can (14.5 ounces) diced tomatoes

• 1 can (15 ounces) tomato sauce

• 2 cups chicken broth or vegetable broth

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1/2 teaspoon cayenne pepper (optional)

• 1 bay leaf

• Salt and pepper to taste

• 1 teaspoon sugar (optional, balances acidity)

• 1 tablespoon apple cider vinegar or lemon juice (optional, brightens flavor)

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Instructions

1. Sauté aromatic vegetables
   Heat the oil or butter in a large pot over medium heat.
   Add onion, bell pepper, and celery. Cook for 5–7 minutes until softened.
   Add garlic and cook 30 seconds.

2. Add okra
   Stir in the sliced okra and cook for 5 minutes.
   This helps reduce sliminess.

3. Add tomatoes and liquids
   Pour in diced tomatoes, tomato sauce, and broth. Stir to combine.

4. Season
   Add paprika, thyme, cayenne (if using), bay leaf, salt, and pepper.
   Taste and add sugar if tomatoes are too acidic.

5. Simmer
   Reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
   The okra should be tender, and the stew should thicken naturally.

6. Finish
   Remove bay leaf. Add apple cider vinegar or lemon juice if desired.
   Adjust salt and pepper.

7. Serve
   Serve hot on its own or ladled over white rice or cornbread.

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Optional Add-Ins

• Smoked sausage slices

• Diced ham

• Shrimp (add during last 5 minutes)

• Corn

• Hot sauce for heat

If you’d like, I can also write a Creole-style, vegetarian, or slow-cooker version.