Adding roasted chicken sausage makes this dish even heartier.You can opt to leave these out if you like. Lima beans are my bean of choice (mostly because it’s how I make succotash, as I mentioned earlier).When I can, I prefer to use fresh corn on the cob as it seems to add a bit of texture to the recipe. The same goes for the corn you can use fresh corn, remove the kernels from the cob, or go with frozen corn.Of course, pre-cut okra would be the easiest to use. You can use fresh okra and cut them into 1- to 2-inch pieces, or you can purchase them frozen and pre-cut.Now on to the recipe… Ingredients you’ll need to make stewed okra: Okra and tomatoes are the perfect match they come into season at the same time, and when prepared together, it is one of the simplest dishes you can make. I especially like to use stewed tomatoes as the juices become the tasty base of the dish. Okra, originating in Ethiopia, is perfect for stews (it acts as its own thickening agent), and its mild yet earthy flavor is enhanced when cooked with tomatoes. A dish filled with inexpensive ingredients was food that fed a lot of people through some really tough times. Succotash is a staple in the South and has a long history. My twist comes in with the addition of juicy chicken sausage. Stewed okra & tomatoes are just that - okra and tomatoes - it’s so simple but oh so good. Succotash is made using okra, sweet corn, lima beans, turnips (sometimes), and tomatoes. This Stewed Okra & Tomatoes with Chicken Sausage is both a combination and a twist of two recipes I grew up on - stewed okra & tomatoes and succotash. The awesome Cajun and Creole flavors you get from this combination of goodness can make anybody forget how light this recipe actually is. The funny thing is growing up, I was not too fond of vegetables, but dishes like this changed my mind. She would always make this dish on Sundays after church, and I loved every minute of it! This particular recipe brings back great memories and takes me to those special moments I spent with my grandmother. It’s flavorful enough to eat alone or enjoyed on a bed of rice. Just adjust the seasoning accordingly.ĭrop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion CaribbeanPot.Stewed Okra & Tomatoes with Chicken Sausage is an easy recipe that combines everyday ingredients (like okra, corn, lima beans, sausage, and tomatoes) into a dish that has been served in the South for decades. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.Įnjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. Feel free to remove the thyme stems and discard.ĥ-6 minutes after adding the okra and it should be done. That okra will absorb all the tomato goodness and plump up. Now add the pre-cook okra to the pot and bring back to a boil. Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes. To help balance the flavors, add the brown sugar. Add the bay leaf, red wine vinegar and salt. Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit.
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