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
Cook the sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2-3 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
Increase the heat to high; add the okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35-45 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
88 calories; 4g total fat; 1g total saturated fat; 7mg cholesterol; 200mg sodium; 11g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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