Tuesday, October 12, 2010


This dish is one of the only ways I can get my family to eat okra without any protests. They will eat Okra and Tomatoes halfheartedly, but this one gets by easily.

I don't know how completely authentic this recipe is, but this version seems to be a easy budget meal when I have kielbasa and okra in the freezer.

Serves: 6
1 cup vegetable oil
1 cup all purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
1 pound kielbasa or smoked sausage, cut crosswise into 1/2 inch slices
1 1/2 teaspoons salt
3 bay leaves
1 28 oz can diced tomatoes
1 pound okra, frozen and thawed or fresh
6 cups chicken broth (I use homemade)

White or brown rice, prepared according to package instructions
Hot pepper sauce, for topping individual bowls

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, making a dark brown roux, the color of chocolate. Add the onions, celery and bell peppers, and continue to stir for 4 to 5 minutes, or until wilted.
Add the sausage, salt and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and chicken broth are well combined. Add diced tomatoes and okra. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Serve in bowls on top of brown rice. Season to taste individually with hot pepper sauce.

I am sharing this recipe at:

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