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. Source: EatingWell Magazine, October/November 2006

Sarah Fritschner


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

89 calories; total fat 3.8g 6% DV; saturated fat 1.3g; cholesterol 7mg 2% DV; sodium 212mg 8% DV; potassium 558mg 16% DV; carbohydrates 11.5g 4% DV; fiber 3.7g 15% DV; sugar 5g; protein 3.8g 8% DV; exchange other carbs 1; vitamin a iu 1334IU; vitamin c 37mg; folate 56mcg; calcium 70mg; iron 1mg; magnesium 50mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
This is a delicious and nutritious side dish! Read More
Rating: 4 stars
I would drain the fat from the sausage before adding the onions. Read More