Stewed Okra & Tomatoes with Chicken Sausage is an easy recipe that combines everyday ingredients (like okra, corn, lima beans, sausage, and tomatoes) into a dish that has been served in the South for decades. It’s flavorful enough to eat alone or enjoyed on a bed of rice.
I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.
This particular recipe brings back great memories and takes me to those special moments I spent 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 was not too fond of vegetables, but dishes like this changed my mind. The awesome Cajun and Creole flavors you get from this combination of goodness can make anybody forget how light this recipe actually is.
This Stewed Okra & Tomatoes with Chicken Sausage is both a combination and a twist of two recipes I grew up on — stewed okra & tomatoes and succotash. Succotash is made using okra, sweet corn, lima beans, turnips (sometimes), and tomatoes. Stewed okra & tomatoes are just that — okra and tomatoes — it’s so simple but oh so good. My twist comes in with the addition of juicy chicken sausage.
Succotash is a staple in the South and has a long history. A dish filled with inexpensive ingredients was food that fed a lot of people through some really tough times.
Okra, originating in Ethiopia, is perfect for stews (it acts as its own thickening agent), and its mild yet earthy flavor is enhanced when cooked with tomatoes. I especially like to use stewed tomatoes as the juices become the tasty base of the dish. Okra and tomatoes are the perfect match; they come into season at the same time, and when prepared together, it is one of the simplest dishes you can make.
Now on to the recipe…
Ingredients you’ll need to make stewed okra:
- You can use fresh okra and cut them into 1- to 2-inch pieces, or you can purchase them frozen and pre-cut. Of course, pre-cut okra would be the easiest to use.
- The same goes for the corn; you can use fresh corn, remove the kernels from the cob, or go with frozen corn. When I can, I prefer to use fresh corn on the cob as it seems to add a bit of texture to the recipe.
- Lima beans are my bean of choice (mostly because it’s how I make succotash, as I mentioned earlier). You can opt to leave these out if you like.
- Adding roasted chicken sausage makes this dish even heartier.
- Fire-Roasted crushed tomatoes combined with tomato sauce serve as the base and helps create that wonderful stew consistency.
- Can you really make any stew without minced garlic? That’s probably a “no”.
- I blend Creole seasoning, black pepper, oregano, paprika, garlic powder, basil leaf flakes, red cayenne pepper, and sea salt for my seasonings.
How to Make Stewed Okra with Chicken Sausage:
- You will begin this recipe by slicing the chicken sausage into small pieces. Cook your sausage for around 5 minutes, then remove from heat.
- Ensure your cooking pan is set to medium heat, then add butter and stir in the minced garlic. Add the okra to the pan and cook them down for 7 minutes. Note: I cook the okra by itself before adding any other ingredients to remove some of the “slime” that comes from the okra. Sauteing at very high heat, roasting, or searing in a hot cast-iron pan are all ways to ensure when you add cooked okra to your recipe, there will be hardly any slime at all.
- Remove the kernels from the corn cob (if you are using fresh corn) from the cob into a large bowl.
- Add the corn, tomato sauce, and lima beans to the pan and cook for an additional 5 minutes.
- Add all remaining ingredients to the pan and cook covered for another 10 minutes.
- Once complete, you can serve this dish with or without rice. I enjoy it both ways.
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.
I hope you give my twist on stewed okra and tomatoes a try. And if you are looking for a great Sunday dinner idea this recipe will certainly do the job!
Here are a few more low-carb dinner ideas:
- Creamed Spinach Stuffed Chicken Breast
- Creamy Tuscan Steelhead Trout
- French Onion Gouda Stuffed Meatballs
- Honey Balsamic Steelhead Trout
- Creamy Cast Iron Tuscan Chicken
- Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
I collaborated with my fellow black food bloggers for this 2021 Black History Virtual Potluck and they are highlighting some of their favorite recipes as well. Here are a few of my favorites. Check them out!Print
- Malawah (Somali Sweet Pancake) | A Sweet Point Of View
- Spicy Okra & Corn Salsa | Beautiful Eats & Things
- Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today
- Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.
- Yam and Plantain Curry | Ethically Living
- Sourdough Discard Honey Rosemary Cornbread | Feed The Malik
- Smoked Jamaica Jerk Chicken | Food Fidelity
- Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie
- Tropical Candied Yams | Handy Chef
- Trinidadian Beef Stew | Heal Me Delicious
- Cornmeal Coo Coo Recipe | HomeMadeZagat
- Caribbean Oxtail | Just Add Hot Sauce
- Creole Oxtails Stew | Kenneth Temple
- Sweet Potato Bundt Cake | Lenox Bakery
- Southern Potato Salad | Meiko And The Dish
- Sugar Coated Vanilla Peanuts | Murielle Banackissa
- BBQ Lentils over Grits | Rosalynn Daniels
- Cast Iron Buttermilk Biscuits | Seasoned To Taste
- Smoky Sweet Potato and Tahini Stew | Supper With Michelle
- Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe
- Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker