Smothered Okra & Corn Cakes


4 to 5 Cups of Fresh Cut Okra

2 – 14.5 Ounce Cans of Stewed Tomatoes

½ Cup of Vidalia Onions

2 Tablespoons of Fresh Chopped Garlic

2 Fresh and Cleaned Blue Crabs

½ Pound of Sliced Smoked Sausage (and/or Shrimp)

(Peel and devein shrimp)

2 Teaspoon of Kosher Salt

2 Teaspoon of Black Pepper

½ Teaspoon of Red Pepper Flakes

2 Dried or Fresh Bay Leaves

1 Cup of Long Grain Rice

(Prepare according to package directions)


Corn Cakes

(Makes 8 to 10)

1 Cup of Corn Meal

½ Cup of All Purpose Flour

1 ½ Teaspoons of Baking Powder

1 Teaspoon of Kosher Salt

¼ Cup of Sugar

1 Extra Large Egg

1 ½ Cups of Vitamin D Milk

¼ Teaspoon of Shortening

(Tip: May substitute butter, coconut oil or Vegetable oil)

¼ Cup of Olive Oil or Vegetable Oil…for frying




1.     Prepare rice according to the package directions.

2.     Place a heavy deep skillet with lid on a low to medium heat and add 2 to 3 Tablespoons of oil.  Heat skillet for a couple of minutes then add the okra and return lid to skillet. Slow cook your okra on a low to medium heat for approximately 1.5 hours to 2 hours.  Lightly stirring every half hour and return lid to finish cooking.  This will remove the slime from your okra.

3.     In a separate skillet add 2 tablespoons of oil on a low to medium heat.  Add your onions and garlic to sauté.  Season with salt, black pepper and red pepper flakes to your desired taste.  Sauté for 8 to 10 minutes on a low to medium heat until onions become translucent.

4.     Once your okra had cooked for approximately 1.5 to 2 hours, remove lid and add your sautéed onions and garlic, stewed tomatoes, salt and pepper to taste, sausage, crab and gently mix together.  Return lid and cook for an additional 20 to 25 minutes on a low to medium heat. (Tip: Cut tomatoes into large chunks before adding to okra.)


Corn Cakes

1.     Combine all ingredients in a medium to large bowl.

2.     Add oil to a non-stick skillet or a cast iron skillet and bring to a medium heat.

3.     Using a ¼ Cup measuring spoon to pour corn cakes into the skillet. Fry for 1 to 2 minutes per side until done. (Tip: Don’t overcrowd your skillet.)

4.     Remove from skillet and place on a serving plate.


Serve your smothered okra over hot rice with corn cakes on the side.  I hope you’ll enjoy this recipe.  Come back to share your experience with everyone.