August 7, 2011

Stewed okra and tomatoes with andouille sausage

Bowl of stewed okra with tomatoes and andouille over rice.

I found the cutest fresh, young okra at the farmer's market last week and I just couldn't resist buying up a pint. They were so tender and probably the best okra I've ever had. 

I combined the okra with fresh tomatoes from our plant to make this spicy and easy dinner. Some people find okra to be slimy, which it certainly can be. I did some research and found a lot of recipes that say if you fry okra first, it reduces the slime. I tried it in this recipe, and it worked - there was no slime.

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I had some andouille sausage in the freezer that was made at a local shop. Sausage is not something we eat often, but when we do we ensure that it is high quality. Andouille is a smoked Cajun sausage that you've probably eaten if you've ever had gumbo. 

The amount of spice and heat in the andouille provide almost all the flavoring you need for this dish. My husband loved this dinner and quickly grabbed up the leftovers for his lunch the next day. I hadn't planned on taking a photo and posting this dish, but he insisted (so the photos aren't that great - that's his lunch dish for the next day). 

This will make enough for about four servings when paired with rice (which you will want to counterbalance the spicy sausage).