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Stewed Okra & Tomatoes

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings, 3/4 cup each
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often added for seasoning. Add corn to this, too, if you like, and serve it over rice, hot cornbread or grits.

Make Ahead Tip: Cover and refrigerate for up to 3 days.
4 ounces  breakfast sausage, preferably spicy, casings removed if necessary
1   medium onion, chopped
1 pound  okra (about 5 cups), sliced
3 cups  chopped tomatoes (3-4 medium)
2/3 cup  reduced-sodium tomato juice or water
1/4 teaspoon  salt
1/2 teaspoon  crushed red pepper or 1/2 minced jalapeno
Stewed Okra & Tomatoes Recipe at
Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.

Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
Nutrition Facts per Serving
Yield:   6 servings, 3/4 cup each
Calories: 88
Fat. Total: 4g
Protein: 4g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 7mg
Sodium: 200mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Georgieanna, LA Reviewed: 07/13/2008
Adding chopped garlic to this dish would make it so much tastier. You also can leave the saugage out, fry a little bacon for flavor and saute your onions in the bacon grease. If you want extra flavor, at the last minute throw in a few small clean deveined shrimp. You won't be sorry!
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