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Creole Sausage and Vegetables Recipe

Creole Sausage and Vegetables Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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 Facts

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.

Reviews for Creole Sausage and Vegetables

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Reviewed Jan. 7, 2009

"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!


Reviewed Nov. 9, 2008

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

Reviewed Nov. 9, 2008

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

Reviewed Jul. 14, 2008

"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."

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