We eat this as a side, or with rice or pasta and fresh bread as a main. All measurements below are approximate, like the meme says just hit it til the spirit tells you it’s good! I hope you enjoy!
Okra and Tomatoes
3 pounds cut okra
2 links smoked sausage, diced fine (1/2 to 3/4 of a pound)
1/2 large onion, diced fine
1/4 cup +/- green bell pepper, diced fine
1 or 2 10 oz cans Rotel
At least two 28 oz cans petite diced tomatoes
1 tablespoon oil or bacon grease
1 teaspoon salt
1 tablespoon Cajun Seasoning (Tony’s, Slap Ya Momma, etc)
1 teaspoon dried basil
1 teaspoon dried oregano
Dash powdered Thyme
2-4 dashes Lea and Perkins
1 Tablespoon Cajun Power Garlic Sauce, if you got some
Louisiana Hot Sauce to taste
In a large, deep cast iron skillet with a lid, add oil or bacon grease over medium-high heat. Add sausage and sweat a little grease out of it, and add chopped onions and bell pepper. Cook over medium high heat until vegetables are very soft, onions are just starting to brown and sausage is brown.
Spread sausage onion mixture over bottom of skillet and add Okra in an even layer over it. Season with salt and cover for two to three minutes. Stir to combine, lower heat just a little and cover, letting okra stew down for at least ten minutes, stirring occasionally.
Once okra is limp and soft, add tomatoes and remainder of seasonings. Stir to combine, and season to your taste. Lower heat to a slow simmer, cover and cook two hours, stirring occasionally.
Serve as a side to any beef or pork meal, or add a little extra sausage and serve over rice/pasta with hot garlic bread or cornbread for a meal. Great with fried chicken to, just my opinion!