Bayou Okra Sausage Stew
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 9 servings.
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
Ingredients
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1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
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2 large onions, chopped
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1 large green pepper, chopped
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8 green onions, sliced
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1 cup minced fresh parsley
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1/4 cup olive oil
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6 garlic cloves, minced
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1 cup white wine
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1 can (28 ounces) diced tomatoes, undrained
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1 package (16 ounces) frozen sliced okra
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1 can (8 ounces) tomato sauce
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2 tablespoons soy sauce
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1 tablespoon Louisiana-style hot sauce
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Hot cooked rice
Directions
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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.
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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.
Nutrition 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.
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