Okra and Tomato Stew
Sausage, sweet tomatoes, and tender okra stewed down Creole-style and spooned over fluffy rice.
Ingredients (serves 4)
- 12 oz sausage
- 1 lb okra
- 1 can canned tomatoes
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 1 cup chicken stock
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 1 1/2 cups rice
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Save this recipeInstructions
- 1
Cook the rice according to package directions and keep warm.
- 2
Slice the sausage and brown it in a Dutch oven over medium-high heat, about 5 minutes, then set aside.
- 3
Cook the diced onion and bell pepper in the drippings 4 minutes, then add the garlic, smoked paprika, and cayenne for 30 seconds.
- 4
Add the okra sliced into rounds, the tomatoes with their juice, the stock, and the sausage.
- 5
Simmer uncovered 20 minutes, stirring occasionally, until the okra is tender and the stew has thickened.
- 6
Season with salt and pepper and serve over the rice with hot sauce on the side.
