Sausage and Okra in a stew is a yummy fusion of Italian and American Flavors. This hearty stew is rich, thick, and delicious!
Next time try this Stuffed Pepper Casserole Recipe
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!
You'll only need a handful of simple ingredients. For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- Italian sausage - though you could also use an assortment of meat - ground beef, turkey or chorizo would be amazing.
- fresh okra
- Yukon gold potatoes
- frozen corn
- chicken broth
- salt, pepper, red pepper flakes
- Brown the sausage in a large dutch oven.
- Slice and dice the vegetables, mince the garlic.
- Add in the okra, potatoes and onions.
- Saute then add the garlic and polenta. Mix well and season.
- Increase the heat to high, add the chicken broth, bring to a boil.
- Reduce and simmer for another 20 minutes, stirring occasionally.
- As the stew simmers it thickens and when the potatoes are cooked through, add the frozen corn and stir
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!)
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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.
Thaw in the refrigerator, drain well.
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. Or Turkey Corn Chowder is a great meal during the holiday season when you have leftovers!
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
- 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
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
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- 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!