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.
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
- Yukon gold potatoes
- frozen corn
- chicken broth
- salt, pepper, red pepper flakes
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.
Steps to make Okra Stew Recipe
- Brown the sausage over medium heat in a heavy bottom pot.
- While the sausage is cooking, slice and dice the vegetables and mince the garlic.
- Drain the oil from the sausage and add in the okra, potatoes and onions.
- Sauté for about 4 minutes and add the garlic and polenta. Mix well and add the seasoning
- 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. 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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Sausage and Okra Stew
- 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
- 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!