Stewed Okra & Tomatoes

Stewed Okra & Tomatoes

2 Reviews
From: EatingWell Magazine October/November 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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  • Ready In

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

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 89 calories; 4 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 4 g protein; 56 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 1334 IU vitamin A; 37 mg vitamin C; 70 mg calcium; 1 mg iron; 212 mg sodium; 558 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 fat

Reviews 2

August 07, 2010
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By: EatingWell User
I would drain the fat from the sausage before adding the onions.
May 20, 2010
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By: EatingWell User
This is a delicious and nutritious side dish!

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