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.

Sarah Fritschner
Source: EatingWell Magazine, October/November 2006
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

89 calories; protein 3.8g 8% DV; carbohydrates 11.5g 4% DV; dietary fiber 3.7g 15% DV; sugars 4.9g; fat 3.8g 6% DV; saturated fat 1.3g 7% DV; cholesterol 6.8mg 2% DV; vitamin a iu 1333.6IU 27% DV; vitamin c 36.8mg 61% DV; folate 56.3mcg 14% DV; calcium 69.9mg 7% DV; iron 0.9mg 5% DV; magnesium 50.2mg 18% DV; potassium 558mg 16% DV; sodium 211.9mg 9% DV; thiamin 0.2mg 21% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I would drain the fat from the sausage before adding the onions. Read More
Rating: 4 stars
10/30/2011
This is a delicious and nutritious side dish! Read More