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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

  • 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

  • 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.

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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