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Creole Sausage and Vegetables

 Creole Sausage and Vegetables
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.
5 ServingsPrep: 15 min. Cook: 35 min.

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.

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Creole Sausage and Vegetables (continued)

Directions (continued)

  • 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.