I love having some fresh, local okra available and trying to convince people (that I really do love) that they will like okra and that it’s not slimy! Luckily, this recipe succeeded with my boyfriend.
One of the things I love about this recipe is that it can be served in a variety of ways. You can have it over rice, as is, freeze it, or cook up some shrimp with it. (It’s also basically throwing it in a pot and letting it simmer until cooked through.)
When it’s a little colder, this will help warm you right up.
1 lb cooked sausage (you can use any you like: andouille, smoked, hot Italian, etc.) crumbled or diced.
1 large white onion, diced
1 lb fresh okra, sliced into 1 cm pieces
2 cans tomatoes (I recommend fire-roasted), undrained
1 can of corn, drained
1 cup dry white wine
½ tsp cayenne pepper
salt to taste
Optional ingredients to finish: Rice, bread, etc.
In a large stock pot, saute onions and sausage. (If using raw sausage, make sure it’s cooked through. If using cooked sausage, make sure it’s lightly browned.)
Add okra, tomatoes, corn, wine and cayenne.
Bring to a boil; cover and reduce heat to a simmer. Cook for approximately 10 minutes, or until okra is cooked through.
Serve warm (over rice, if you choose.)
(Note: This does freeze well. I froze and reheated later with some freshly cooked shrimp.)