You really can’t go wrong with a classic Southern dish like this one. Fresh okra and heirloom tomatoes straight from the garden, sautéed with onion and green pepper until tender, tossed with sliced Andouille sausage, and served over fluffy white rice. A bit of chicken stock into the pot gives the dish the juiciness that it needs—that and a dash or two of Tabasco sauce will do the trick.
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Stewed Okra & Tomatoes with Andouille
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- Pinch of crushed red pepper flakes
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1/2 lb. okra, sliced into 1/2 -inch rounds
- 3 large heirloom tomatoes, diced
- 1 1/2 cups chicken stock
- Cajun seasoning (to taste)
- Hot sauce (to taste)
- 16 oz. chicken Andouille sausage, sliced into rounds
- 2 cups of cooked white rice, for serving
Directions:
- In a Dutch oven, melt the butter over low heat along with the crushed red pepper flakes and the oil. Increase the heat to medium-low and add in the onion, bell pepper and okra. Cook, stirring often, for 10 minutes or until the veggies are tender.
- Add in the tomatoes and the chicken stock; season with 1 teaspoon Cajun seasoning and continue cooking for another 15 minutes, or until the tomatoes have broken down.
- Add in the sliced sausage and cook for another 5-7 minutes or until the sausage is warmed through. Adjust seasonings if necessary; add in your hot sauce.
- Serve over warm white rice.
Tagged: Andouille sausage, Cajun, celery, chicken Andouille sausage, Creole, green pepper, Louisiana, okra, onion, rice, stewed, stewed okra and tomatoes, tomatoes, trilogy
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