Okra and Tomato Stew with a Meaty Twist
Slow Food North Louisiana Chairwoman Angie White made this recipe (found on the website for Henry Harbor) as a cooking deomnstration for the 2014 Fall Planting Day at the Valencia Youth Garden. It was a big hit with the kids!
8 cups okra – sliced length wise
4 slices bacon- but I use a whole pack because I’m going to eat a few slices!
1 Vidalia onion chopped
2 tablespoons sliced garlic cloves
2 cans petite diced tomatoes
1 package of smoked sausage, sliced (local options include Mahaffey Farms and Down Home, but it’s your choice)
2 1/2 cups chicken broth
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon of cayenne pepper
Cook the bacon in the oven or on the stove top as instructed on the package. Set the grease aside. Crumble the bacon and set aside.
Saute the onions and garlic for about 5 minutes until the onions are soft.
Add okra, tomatoes (do not drain), sausage, chicken broth, bacon grease, sugar, salt, black pepper and cayenne pepper.
Bring it all to a boil; reduce heat to medium-low, cover and simmer for 20 minutes.
Add crumbled bacon.
Most Southerners serve this over rice. I added a little twist, and made elbow pasta.
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