Okra Stew

Okra might not be the first or even the 10th or 11th ingredient you think of when planning what to cook for dinner, but once you’ve tried this okra stew recipe, the classic Southern veggie will come to mind much more often. Southern okra stew is flavorful, filling and nutritious. It’s a meal in a bowl all by itself, and it can be a great side or starter too.

And once you’ve tried this stewed okra and tomatoes dish, you can put your own spin on it, trying out different vegetables and playing with the spice profile. There are countless ways to make this dish your own, though you might like it so much as is that you stick to the okra stew recipe just as you find it here.

Ingredients for Okra Stew

• Smoked sausage: For this recipe, use a pound of smoked sausage, halved lengthwise and cut into 1/4-inch slices.
• Onions: You’ll need two large onions, chopped.
• Green pepper: A single large, chopped green pepper adds flavor, texture and color.
• Green onions: Sliced green onions also add flavor and color.
• Parsley: Not just a garnish here, the cup of minced fresh parsley adds lots of flavor.
• Olive oil: Be generous with the olive oil.
• Garlic cloves: This recipe uses a lot of minced garlic. That’s a good thing.
• White wine: If you don’t like cooking with wine, you can use vegetable or chicken broth instead.
• Diced tomatoes: Make sure the can of diced tomatoes is undrained—you want that liquid.
• Frozen sliced okra: You need a pound of okra for this recipe.
• Tomato sauce: One 8-ounce can of tomato sauce is ideal here.
• Soy sauce: In a pinch, Worcestershire sauce makes a decent substitute for soy.
• Louisiana-style hot sauce: If you don’t have a good Louisiana-style hot sauce in your kitchen, go buy one!
• Hot cooked rice: This is an optional but ideal serving companion to this stew.

Directions

Step 1: Cook the sausage, pepper and onions

Christine Ma for Taste of Home

In a Dutch oven, saute the sausages, onion, green pepper, green onions and parsley in oil, cooking until the vegetables are tender. Add the garlic and cook for one minute longer. Then add the wine, stirring to loosen browned bits from the pan.

Step 2: Stir in the veggies and sauce

Christine Ma for Taste of Home

Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce, and bring the stew to a boil. Then reduce the heat and simmer the stew, uncovered, for four to five minutes, or until the okra is tender. Serve with rice.

Christine Ma for Taste of Home

Okra Stew Variations

• Load up on veggies: You can add lots more vegetables to this stew, such as diced celery, chopped kale or collard greens, green peas and more. Add what you like, or just try what you have on hand.
• Go vegetarian: You can swap out the sausage for beans and make a great vegetarian-friendly stew. Try pintos or a white bean, and consider adding a dash of smoked paprika.
• Use fresh tomatoes: You can leave out the tomato sauce and instead use a blender or food processor to make a tomato puree, which will lend a freshness to the taste of this stew.

How to Store Okra Stew

This stew will keep well in the fridge for up to three days. Reheat it on the stove or in the microwave, adding a splash of broth if it has thickened too much.