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Stewed Okra & Tomatoes

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.

Stewed Okra and Tomatoes

Ingredients

  • 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

    • Directions

    1. 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.

    2. 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.

    This entry was posted by Brian on November 11, 2010 at 7:39 pm. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.

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