Fall, Southern Cookin’!
I love Louisiana food. I’ve been cooking gumbo and creole cuisine with my dad since I was about five years old. I found this recipe for stewed okra and tomatoes, and decided to create my own version.
The first time I made it, it was unreal. My husband swears it is the best thing I make. First and foremost, use fresh okra. My first attempt was actually inspired thanks to the Shreveport Farmer’s Market okra. I’ve used store bought okra from Brookshire’s, and it’s just not the same. Also, I’m not the best with measurements. If it calls for a cup of chopped Vidalia onion, I usually use the whole onion. There’s no such thing as too much onion, or garlic for that matter. So here it goes:
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- but seriously, who uses a reasonable amount of garlic? You know what to do!
2 cans petite diced tomatoes
1 package of smoked sausage, sliced (I always buy 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 (I didn’t have this, so I used Tony’s)
Let’s Make It Happen!
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 (Tony’s).
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.
It is delicious…Hope you enjoy!