Bayou Okra Sausage Stew Recipe

4 1 1
Bayou Okra Sausage Stew Recipe
Bayou Okra Sausage Stew Recipe photo by Taste of Home
Publisher Photo

Bayou Okra Sausage Stew Recipe

Read Reviews
4 1 1
Publisher Photo
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. —Lisa Nelson, Bluffton, South Carolina
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 8 green onions, sliced
  • 1 cup minced fresh parsley
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 1 cup white wine
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen sliced okra
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Louisiana-style hot sauce
  • Hot cooked rice

Directions

In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice. Yield: 9 servings.
Originally published as Bayou Sausage Stew in The Best of Country Cooking Annual 2016, p92

Nutritional Facts

1 cup (calculated without rice): 274 calories, 20g fat (7g saturated fat), 34mg cholesterol, 1011mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 10g protein.

  • 1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 8 green onions, sliced
  • 1 cup minced fresh parsley
  • 1/4 cup olive oil
  • 6 garlic cloves, minced
  • 1 cup white wine
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen sliced okra
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Louisiana-style hot sauce
  • Hot cooked rice
  1. In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
  2. Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice.
  3. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice. Yield: 9 servings.
Originally published as Bayou Sausage Stew in The Best of Country Cooking Annual 2016, p92

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBayou Okra Sausage Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
TexasR User ID: 2715154 256827
Reviewed Nov. 15, 2016

"This was petty good but really I like a little more flavor. I used a jalapeno smoke sausage and added more hot sauce. This recipe does make alot! So this would be a great freezer meal."

Loading Image