Okra, Sausage, and Tomato Stew

IMG_E3178I love having some fresh, local okra available and trying to convince people (that I really do love) that they will like okra and that it’s not slimy! Luckily, this recipe succeeded with my boyfriend.

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View from my Parent’s balcony, eating the okra dish!

One of the things I love about this recipe is that it can be served in a variety of ways. You can have it over rice, as is, freeze it, or cook up some shrimp with it.  (It’s also basically throwing it in a pot and letting it simmer until cooked through.)

When it’s a little colder, this will help warm you right up.

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Dad, enjoying the dish… (shh – He doesn’t know I snuck this picture.)

Ingredients:

1 lb cooked sausage (you can use any you like: andouille, smoked, hot Italian, etc.) crumbled or diced.

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Fresh cut Okra

1 large white onion, diced 
1 lb fresh okra, sliced into 1 cm pieces
2 cans tomatoes (I recommend fire-roasted), undrained
1 can of corn, drained
1 cup dry white wine
½ tsp cayenne pepper
salt to taste

Optional ingredients to finish: Rice, bread, etc.

Directions:
In a large stock pot, saute onions and sausage. (If using raw sausage, make sure it’s cooked through. If using cooked sausage, make sure it’s lightly browned.) IMG_E3154

 

Add okra, tomatoes, corn, wine and cayenne.  IMG_E3162

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Bring to a boil; cover and reduce heat to a simmer.  Cook for approximately 10 minutes, or until okra is cooked through. 

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Serve warm (over rice, if you choose.)

 

 

(Note: This does freeze well. I froze and reheated later with some freshly cooked shrimp.)

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