Recipe for Okra and Tomatoes
Equally good as a side dish, we enjoy this as a quick main dish served with hot French bread or rolls. As a side dish, serve with fried chicken, pork chops, or even ground beef patties.
Serves 4 - 6
1 tablespoon olive oil, for frying
1/4 pound Andouille sausage, cut into quarters lengthwise, then into 1/3 inch pieces
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon Bayou Blend or Old Bay Seasoning
4 cups diced tomatoes, peeled and cored
2 cups unsalted chicken broth
4 cups sliced fresh or frozen okra
Salt and freshly ground black pepper to taste
3 green onions, sliced
4 cups steamed white rice, optional
Reduce the UNSALTED (low sodium) chicken broth to 1 cup in a saucepan, over medium heat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add sausage, onion, green pepper. Sauté until the vegetables are soft and the onions are translucent. Add minced garlic and sauté a few minutes longer. Add seasoned salt, tomatoes, and reduced chicken broth. Bring to a boil. Reduce the heat, add the okra, and let simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve over mounds of steamed rice. Sprinkle with green onions and serve hot.
Be sure to use unsalted or low sodium chicken broth/stock when reducing broth. 'Regular' broth has far too much salt. When the volume of the liquid has been reduced, the remaining broth is so salty that it is no longer edible. Low sodium broth is readily available from most supermarkets.
Taste before serving, adjusting the seasonings to suit your personal taste. I like using Bayou Blend or Old Bay Seasoning.
To substitute bacon for the sausage, omit the olive oil and simply fry 1/4 pound chopped bacon in a skillet along with the onion and bell pepper until the bacon is slightly brown. You can drain some of the bacon fat if you wish. Proceed with the recipe as above.
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