>Sausage and Okra Stew Recipe - Bowl Me Over ᐧ

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Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Sausage and Okra Stew Recipe

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Sausage and Okra Stew is a fusion of Italian and American flavors. It is a delicious combination of  polenta and Italian sausage, paired with fall harvest flavors like potatoes, okra and corn. This stew is rich, thick, hearty and delicious! This post has been updated from August 2016 to improve reader experience. 

A bowl of Okra Stew with a spoon filled with stew ready to take a bite.

Easy to make Okra Stew is hearty and delicious

Okra… love it… or hate it? Never tried? Ahhh yes! That’s who I’m looking for! Someone without preconceived notions of okra.

You know I’m kidding, right? I confess – until I moved to the valley, I had never tried okra either. Once I tried it though I was hooked. It has an earthy flavor and a bright crunchy texture. Fried okra, YUM! Sausage and Okra Stew? Delicious!

In this soup, the okra is coated with polenta and together they make a rich creamy soup. Did you doubt me?

Seriously, this is rich and hearty – all you really need is a great loaf of crusty bread to sop up all this amazing broth!

Shopping list for Sausage and Okra Stew

  • Italian sausage
  • okra
  • Yukon gold potatoes
  • onion
  • garlic
  • polenta
  • frozen corn
  • chicken broth
  • salt, pepper, red pepper flakes
A bowl of Sausage and Okra Stew

This stew is a fusion of delicious flavor!

I’m going to address the elephant in the room because I know what you’re thinking. Okra is slimy. True or not, Deb?

Well, the truth is, 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!

How do I clean okra?

  • For this stew you will run it under cold water.
  • Slice off the stem and discard.
  • Slice the okra into 1/4 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.

Are okra seeds safe to eat?

  • Absolutely! No worries there!

Can you eat the whole okra?

  • I eat everything except the stem.
Rustic Sausage and Okra Stew

Easy sausage and okra stew recipe

Steps to make Okra Stew Recipe

  1. Brown the sausage over medium heat in a heavy bottom pot.
  2. While the sausage is cooking, slice and dice the vegetables and mince the garlic.
  3. Drain the oil from the sausage and add in the okra, potatoes and onions.
  4. Sauté for about 4 minutes and add the garlic and polenta. Mix well and add the seasoning
  5. 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.
  6. Reduce to simmer and cook for another 20 minutes, stirring occasionally. The stew will thicken and once the potatoes are cooked through, add the frozen corn and stir. It only takes about a minute to heat through – enjoy!

It only takes about 45 minutes from start to finish to make this stew. This is an easy weeknight meal!

More hearty stews I know you’ll love!

I hope I’ve talked you into trying it! 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!

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Stoneware Soup and Side Bowls

Okra Stew

Okra Stew with Sausage in a bowl
Print Recipe
4.75 from 4 votes

Sausage and Okra Stew

Rustic Harvest Stew - delicious, rich and hearty - all you really need is a great loaf of crusty bread to sop up all the broth!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soups &amp, Stews
Cuisine: American
Servings: 6 -8 servings
Calories: 312kcal
Author: Souper Chef Deb from Bowl Me Over

Ingredients

  • 1 lb mild Italian sausage
  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 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!

Nutrition

Calories: 312kcal | Carbohydrates: 17g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1448mg | Potassium: 548mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7.3% | Vitamin C: 29.1% | Calcium: 5.4% | Iron: 9.3%

 

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  6. felicia | Dish by Dish says

    Hi Debra! Thank you for your kind words over at my blog 🙂 I popped right over to yours and this gorgeous bowl of stew greeted me – rustic, full of flavor and rich! Wish I had a bowl right now. It’s still kinda chilly here in Buenos Aires as we transition from winter to spring…. this stew would do me much good!

    Reply

    • Bowl Me Over says

      Thank you Felicia – I really enjoyed reading your blog. I can really relate – we have one family member that just lost their battle with cancer and one that is fighting the fight. My thoughts and prayers are with you.

      Reply

  18. christine says

    Oh, this looks awesome. I’m def. trying this when the cooler weather hits. I love using sausage in soups. I’ve never actually tried okra but I’m willing to give it a shot.

    Reply

  24. Jennifer Mitchell says

    Omg!! This stew look amazing and delicious too. I can’t wait to try it. We are a turkey family so I’m going to do a little twist by using turkey Italian sausage. I hope it turn out good.

    Reply

    • Bowl Me Over says

      Thanks Jennifer, turkey sausage will be just as amazing, that’s a great substitute – enjoy! If you get a chance, swing back by and let me know what you think of this recipe!!

      Reply

  25. Lynn CHARNESKI says


    Really yummy! I used the turkey Italian sausage which may be a little saltier than others. Low sodium broth next time. I didn’t see where to add the corn, so I added it the last 5 minutes. Came together fast and easy. My kind of recipe.

    Reply

  26. Mike C. says


    I love okra! I grow, harvest and use it fresh as long as I can in our climate, which is quite a while unless a hurricane kills it with blowing salt water. I cook it fried, stewed with tomatoes and onions, in soups, stews and gumbos. One thing I have learned after many years is this! Unless you are using Okra as and ingredient and thickening agent in a dish, you must cook it first to remove the “slime”. Cooking it first does not remove the subtle flavor nor the texture. Here’s the way I do it: Slice it and toss it into a frying pan with a little bit of butter or olive oil. Have the skillet on medium low heat. Cook and stir the Okra until the “slime” is gone from it. Then you can add it to any recipe that calls for Okra. That’s my way but ya’ll can come up with another technique if you wish!

    Reply

    • Bowl Me Over says

      I’m an okra lover too, so your info is super helpful Mike, I appreciate all of your tips and tricks!!! Yes – in this stew Okra as an ingredient and thickener is just perfect! This is so tasty!

      Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .