Low Carb

Stewed Okra w/ Roasted Chicken Sausage

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Stewed Okra with Roasted Chicken Sausage is flavorful enough to eat alone if you want to go the low carb route, but you can also enjoy it on a bed of rice.

Stewed Okra with Roasted Chicken Sausage

This particular recipe brings back great memories and takes me back to the times when I was able to spend quality time with my grandmother. She would always make this dish on Sundays after church and I loved every minute of it.

The funny thing is growing up I used to think I didn’t like vegetables, but these type of dishes showed me different. The awesome Cajun flavors you get from this combination of goodness can make anybody forget how light this recipe actually is.

I really have a love for okra so all of the flavorful additions to this dish are like what JJ on Goodtimes would call “dynooomite”. The fire roasted crushed tomatoes along with the roasted chicken sausage make the perfect team. In addition, feel free to throw in other ingredients like lima beans.

Stewed Okra with Roasted Chicken Sausage

Once I started to cook on my own I had to figure out how to make this my way. So, I hope you enjoy my personal spin on Stewed Okra with Roasted Chicken Sausage. And if you are looking for a great Sunday dinner idea this Stewed Okra with Roasted Chicken Sausage will certainly do the job!

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Stewed Okra with Roasted Chicken Sausage

Stewed Okra w/ Roasted Chicken Sausage


  • Author: Eric
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

Stewed Okra with Roasted Chicken Sausage is flavorful enough to eat alone if you want to go the low carb route, but you can also enjoy it on a bed of rice.


Scale

Ingredients

  • 24 oz. Cut Okra
  • 4 Mini Corn Ears (or 2 Large)
  • 8 oz. Lima Beans (Optional)
  • 26 oz. Roasted Chicken Sausage
  • 28 oz. Fire Roasted Diced Tomatoes
  • 3 tsp Minced Garlic
  • 8 oz. Tomato Sauce
  • 1 tbsp. Creole Seasoning
  • 2 tsp. Black Pepper
  • 2 tsp. Oregano
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tbsp. Basil Leaf Flakes
  • 1 tsp. Red Cayenne Pepper
  • 1/2 tsp. Sea Salt

Instructions

  1. Begin by slicing the chicken sausage into small pieces. Cook on medium heat for 5 minutes then remove from heat and set to the side.
  2. Shuck the corn from the cob and set to the side (if using fresh ears of corn).
  3. Pre-heat cooking pan to medium heat then add butter and minced garlic stirring frequently for 1 minute. Add okra to cooking pan (see my note below) and season with sea salt. Cook for 7 minutes. Add corn, tomato sauce, and lima beans to pan and all seasonings then cook for 5 more minutes.
  4. Add all remaining ingredients to the pot and cook for 10 minutes covered.
  5. Once complete, remove from heat and serve hot with rice (optional).

Notes

Cooking the okra alone before adding any other ingredients helps to rid the dish of the “slime” that comes from the okra.

  • Category: Stew
  • Method: Stovetop
  • Cuisine: Creole

Nutrition

  • Calories: 226
  • Fat: 6.3g

Keywords: Stewed Okra, Stewed Okra with Sausage, Stewed Okra with Chicken

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6 Comments

  1. Anderson Brown

    nice one

  2. Wow, what an unusual and I’m sure delicious dish! I haven’t made it yet but fully intend to make it. I love that you used okra. I love lots of vegetables, but okra is rarely used in one pan dishes.
    Keep up the good work!
    Rita

  3. Will be making this over the weekend for sure…yum! Does this dish travel well? We have a potluck at work next week, and I would like to double it. Glad I stumbled onto your site!!! Looking forward to exploring and trying out the goods! Cheers!

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