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Stewed Okra & Tomatoes

Stewed Okra & Tomatoes
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WebMD Recipe from

Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often added for seasoning. Add corn to this, too, if you like, and serve it over rice, hot cornbread or grits.

Prep: 25 minutes | Total Time: 1 hour 10 minutes
  • 4 ounces
    breakfast sausage, preferably spicy, casings removed if necessary
  • medium onion, chopped
  • 1 pound
    okra, (about 5 cups), sliced
  • 3 cups
    chopped tomatoes, (3-4 medium)
  • 2/3 cup
    reduced-sodium tomato juice or water
  • 1/4 teaspoon
  • 1/2 teaspoon
    crushed red pepper or 1/2 minced jalapeno
  1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.


Nutritional Information

Makes: 6 servings, 3/4 cup each
  • Calories88
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol7 mg
  • Carbohydrates11 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium201 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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