Sunday, August 7, 2011

Stewed okra and tomatoes with andouille sausage

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.

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).

Stewed okra and tomatoes with andouille sausage
3 links andouille sausage, thinly sliced
olive oil for cooking
1/2 Vidalia (or other sweet) onion, diced
2 cloves garlic, minced
1 pint fresh okra, sliced into about 1/3 inch slices
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon smoked paprika
sea salt and fresh cracked black pepper, to taste
1 tablespoon tomato paste
1 cup low-sodium chicken stock
1 cup fresh diced tomatoes
about 1 tablespoon minced fresh parsley
white rice, cooked to package directions, for serving

In a large skillet, heat about 1 tablespoon olive oil over medium heat. When it is hot, add the sausage. Cook the sausage, stirring occasionally, until it is caramelized. Remove the sausage and set aside. Drain the fat from the pan except for about 1 tablespoon.

Add the onion to the pan. Stir and cook for about two minutes. Then add the garlic and okra and stir. Add the oregano, bay leaf, paprika, salt (go easy because the sausage is salty), and pepper. Continue to cook for about three to five minutes, stirring often, until the vegetables are slightly golden. Stir in the tomato paste and let cook for about one minute. Add the chicken stock and stir, scraping the bottom of the pan to de-glaze. Add the tomatoes and return the sausage to the pan. Let the mixture come to a boil and reduce to a simmer. Let cook for about five to ten minutes, until it is hot and slightly reduced.

Remove the bay leaf. Stir in the parsley and serve over the rice.


What was I making one year ago? summer vegetable enchiladas with a creamy poblano sauce (I just made these again recently - they are very good!).

10 comments:

  1. I cooked this today. Tasted great.

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    1. That's great to hear - thanks for letting me know!

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  2. Mine came out great but since I'm from Louisiana I added shrimp. Served with rice and cornbread

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    1. That's so wonderful to hear -- and shrimp sounds like a delicious addition to this dish! Thank you!

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  3. Hi Amy, I've cooked this 3 times, including tonight. Always turns out great. Thanks!

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    1. I'm so glad -- thank you for letting me know and I'm glad you enjoy it! :-) I need to update it with a prettier photo!

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  4. Hi Amy, This dish reminded me of how my mom used to make stewed okra. She used the trick to fry the okra first to cut down on the slime. Works every time. Sooo good. Thank you so much!

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  5. Can you give an estimate about how many adults this would serve?

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