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Creole Sausage and Vegetables Recipe

Creole Sausage and Vegetables Recipe photo by Taste of Home

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If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.

This recipe is:

Healthy

Diabetic Friendly

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Creole Sausage and Vegetables Recipe

Prep: 15 min. Cook: 35 min.

Yield: 5 Servings

15 35 50

Ingredients

1 pound reduced-fat fully cooked sausage, cut into 1-2-inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 teaspoons canola oil
4 cups chopped fresh tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional

Directions

In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes.
Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired. Yield: 5 servings.

Nutritional Analysis: One serving (1-1/2 cups sausage mixture, calculated without rice) equals 227 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 4 vegetable, 2 lean meat, 1/2 starch.

Originally published as Creole Sausage and Vegetables in Light & Tasty October/November 2004, p62

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Creole Sausage and Vegetables

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Reviewed on Jan. 07, 2009 by Joscy

In searching TOH for supper suggestion on what to do with sausage, came across this recipe. Have everything in-house except okra, I'll improvize. My husband loves sausage, so this dish'll be a hit. Thank you for sharing!

Sincerely,

Reviewed on Nov. 09, 2008 by lahood256

Yummy! I used canned okra but i would def. recommend fresh or frozen.

Reviewed on Nov. 09, 2008 by lahood256

Yummy! I used canned okra but i would def. recommend fresh or frozen.

Reviewed on Jul. 14, 2008 by lisa53202

I have made this twice now using fresh okra (and tomatoes) from our garden, so I did have to cook it a good bit longer. My husband and in-laws and I enjoyed it.