Okra And Tomato Stew

Name: Okra and Tomato Stew (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Cajun
Ingredients: 1 lb Okra-fresh or frozen, sliced; 1 (28 oz) can Diced Tomatoes-fire roasted, undrained; 1 Onion-chopped; 1 Green Bell Pepper-chopped; 1 Red Bell Pepper-chopped; 3 cloves Garlic-minced; 1 lb Andouille Sausage-sliced; 2 tbsp Olive Oil; 2 tbsp All-Purpose Flour; 1 tbsp Smoked Paprika; 1 tsp Cayenne Pepper; 1 tsp Dried Thyme; 1/2 tsp Dried Oregano

⏱1h 15m

👥6

🔥280 cal

Medium

🍽️Cajun

A more refined version of the classic stew, featuring Andouille sausage for a deeper flavor and a touch of smoked paprika. The addition of a roux adds richness and body.

1 lb Okra-fresh or frozen, sliced

1 (28 oz) can Diced Tomatoes-fire roasted, undrained

1 Onion-chopped

1 Green Bell Pepper-chopped

1 Red Bell Pepper-chopped

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥280 cal

Medium

🍽️Cajun

A more refined version of the classic stew, featuring Andouille sausage for a deeper flavor and a touch of smoked paprika. The addition of a roux adds richness and body.

#Stew #Okra #Tomato #Andouille #Spicy #Comfort Food

Instructions

Make the Roux: In a large pot or Dutch oven, heat Olive Oil over medium heat. Whisk in All-Purpose Flour and cook, stirring constantly, until the roux is a light brown color, about 5-7 minutes.
Add Onion, Green Bell Pepper, and Red Bell Pepper to the pot and cook until softened, about 5 minutes.
Stir in Garlic, Smoked Paprika, Cayenne Pepper, Thyme, and Oregano and cook for 1 minute more.
Add Andouille Sausage and cook until browned, about 5-7 minutes.
Add Diced Tomatoes (with their juice) and Okra to the pot. Season with Salt and Black Pepper.
Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the okra is tender and the stew has thickened.
Serve hot with rice or cornbread.

Ingredients

1 lb 450 g Okra-fresh or frozen, sliced
1 (28 oz) can 794 g Diced Tomatoes-fire roasted, undrained
1 1 medium Onion-chopped
1 1 medium Green Bell Pepper-chopped
1 1 medium Red Bell Pepper-chopped
3 cloves 3 medium Garlic-minced
1 lb 450 g Andouille Sausage-sliced
2 tbsp 30 mL Olive Oil
2 tbsp 30 mL All-Purpose Flour
1 tbsp 15 mL Smoked Paprika
1 tsp 5 mL Cayenne Pepper
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Oregano
Salt To taste
Black Pepper To taste

Equipment

Large pot or Dutch oven
Whisk
Cutting board
Knife

Instructions

Make the Roux: In a large pot or Dutch oven, heat Olive Oil over medium heat. Whisk in All-Purpose Flour and cook, stirring constantly, until the roux is a light brown color, about 5-7 minutes.
Add Onion, Green Bell Pepper, and Red Bell Pepper to the pot and cook until softened, about 5 minutes.
Stir in Garlic, Smoked Paprika, Cayenne Pepper, Thyme, and Oregano and cook for 1 minute more.
Add Andouille Sausage and cook until browned, about 5-7 minutes.
Add Diced Tomatoes (with their juice) and Okra to the pot. Season with Salt and Black Pepper.
Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the okra is tender and the stew has thickened.
Serve hot with rice or cornbread.

Nutrition per serving

Calories 280

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Okra And Tomato Stew

Okra And Tomato Stew

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