I love this recipe it has a deep history in the south with African and French influences which includes okra a native vegetable of Africa. This recipe can be made with a variety of meats many versions call for seafood, chicken and my favorite addition, sausage. Feel free to use one meat or all.
When creating recipes like this for Lake Cares Food Pantry and their Pantry to Plate recipe series I like to provide a variety of healthy options that can be made from items found in just about anyone’s pantry, we hope you enjoy!
- 1 cup finely chopped onion
- 1 cup frozen okra
- 3 garlic cloves, minced
- 1 teaspoon canola oil
- 1/2 pound sausage links (country style or andouille not breakfast style), halved and cut into 1/4-inch slices
- ½ cup all purpose flour
- 1-1/2 cups chopped green pepper
- 1 can (14-15 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 2 cups cooked brown rice
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- ¼ teaspoon chili powder
In a large saucepan, sauté onion, okra and garlic in oil for 3-5 minutes. Roll sausage slices in flour and add to onion mixture; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes. Stir in the tomatoes, broth, and seasonings. Bring to a boil.
Cook, uncovered, for 10 minutes stir in cooked rice and simmer an additional 5 minutes. Cover and let stand for 5 minutes. Discard bay leaf and serve.