Sausage and Okra in a stew is a yummy fusion of Italian and American Flavors. This hearty stew is rich, thick, and delicious!
Okra Stew Recipe
Okra... love it... or hate it? Never tried? Ahhh yes! That's who I'm looking for! Someone without preconceived notions of okra. It's the key ingredient in this recipe!
You know I'm kidding, right? I confess - until I moved to the valley, I had never tried okra either. However once I tried it, I was hooked! It has an earthy flavor and a bright crunchy texture.
Fried okra, YUM! Sausage and Okra Stew? Delicious!
In this recipe okra is coated with polenta and together they make a rich creamy soup. Don't worry, there's no slimy texture. I'll have you eating okra in no time!
Seriously, this easy recipe is rich and hearty - all you really need is a great loaf of crusty bread to sop up all this amazing broth!
Ingredients
This hearty stew is built on simple, flavorful ingredients that come together to make something truly comforting. It starts with crumbled Italian sausage, adding bold, savory depth to every bite.
Fresh okra brings a tender texture and Southern flair, while Yukon gold potatoes give the stew a buttery richness. Sweet onion and minced garlic sautéed until fragrant form the aromatic base.
Slices of polenta add a fun, unexpected twist that thickens the broth slightly and soaks up all the goodness. Frozen corn adds a pop of sweetness, and everything simmers in rich chicken broth seasoned with salt, pepper, and just a pinch of red pepper flakes for a gentle kick!
FAQ's
I'm going to address the elephant in the room because I know what you're thinking. Okra is slimy. True or not, Deb?
When it's sliced and fresh, yes. But here's the deal - you don't eat it raw! (Although I've tried it and love the flavor!)
Deep fried or stewed, once it's cooked the texture is a non-starter. In this stew, the okra is coated with polenta. It's a crunchy bright flavor. The polenta thickens the stew and when it's mixed with the sausage? This one is dynamite!
To clean the okra start by running it under cold water. Then slice off the stem and discard. Cut the okra into ¼ inch slices. If you are deep frying the okra you'll want to soak it in a vinegar brine for 30 minutes. Drain well and dry completely before frying.
Yes, okra seeds are safe to eat, the will burst in your mouth!
All of the okra is edible with the exception of the stem.
If you're stir frying okra it only takes 3-4 minutes, in the stew it's simmered with the vegetables until the potatoes are tender.
Place in a colander over a bowl. Thaw in the refrigerator.
More hearty stews I know you'll love!
- This recipe for Crockpot Italian Beef Stew is hearty, easy to make and delicious! Rich and flavorful, New Mexico Posole Recipe is cooked on the stove and is filled with tender pork and hominy.
- Best sure to try this Navy Bean Soup Recipe this soup is delicious all year long!
- Lamb Stew Recipe - with deep rich flavor and filled with hearty ingredients.
- Easy to make Moroccan Chicken Stew is a sweet and savory stew.
More delicious okra recipes
- Ropa Vieja Recipe - This vegetarian okra stew is a traditional Cuban recipe using okra, bell peppers and fresh vegetables!
- Simple Sauteed Okra - earthy flavored okra is highlighted in this simple recipe!
- Southern Fried Okra - southern + fried! Need I say anymore? YUM!
- Zesty Roasted Okra - a lighter take on fried okra, spicy and delicious!
Ready to try some okra? Awesome!
I know you'll enjoy this recipes! This recipe makes a nice big pot of stew, enough for 6 generous portions or 8 healthy bowls. Plenty for your family - and if you don't say anything about the okra, they won't even know, right? Enjoy!
Sausage and Okra Stew
Ingredients
- 1 lb mild Italian sausage
- ½ lb raw okra thinly sliced, you could also use frozen okra
- 2 yukon gold potatoes chopped into small bite sized
- 1 onion chopped
- 3 cloves garlic minced
- ¼ cup polenta I've used sliced polenta and polenta in a bag. Both will work.
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it - you want it to be well browned and broken up into little pieces
- While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic.
- Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.
- Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan. !
- Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru.
- The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!
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Nutrition
John Ninan says
Made the stew today and had it for lunch.
I used hot Italian sausage and pepper flakes too.
A delicious sausage stew.
Debra Clark says
Fantastic John, the different textures and flavors are so fulfilling. I'm glad this recipe was a hit!! I appreciate your support of the blog!!
Chandra says
Made this for lunch today and my family loved it. I used grits as I could not find the powered polenta. The okra was not over powering. The flavor was mindblowing. I will definitely make this again.
Debra Clark says
That's awesome, Chandra; thanks for sharing. Glad it was a hit!
Tina henry says
Hey I don't have polenta can I use grits? Glad I found this dish because I have sausage sitting in my fridge and didn't know what to do with it thanks.
Bowl Me Over says
Yes! Grits is an excellent substitute for the polenta. Enjoy the stew!!