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
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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
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
- onion
- garlic
- polenta
- frozen corn
- chicken broth
- salt, pepper, red pepper flakes
Instructions
- 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!)
Equipment
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FAQ's
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
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
- 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!
Tracy says
This is an awesome stew. I made it with my own venison sausage, frozen okra from my garden and grits because I couldn’t find polenta. It’s perfect for a busy weeknight, doesn’t make a ton (there is just two of us) and my husband who can be picky, really likes it! We will be making this on the regular all winter. Thank you for such a great recipe.
Bowl Me Over says
How wonderful! And the grits/polenta swap is perfect! I'm glad the whole family is enjoying it and you'll be enjoying the yummy bounty from your garden all year long!!
Oneta says
It was good, but I thought it needed something, so added a touch of smoked paprika and a can of creamed corn.
Bowl Me Over says
That sounds delicious, I'm glad you made it your own and enjoyed the stew!
Laura says
I have made this recipe SO many times since I came across it! I've made it for my family and for others to share in the deliciousness. The only thing I do differently is substitute the sausage for a veggie sausage (Field Roast Italian Sausages have been the best for this recipe) and it has been INCREDIBLE every single time! Thank you for this recipe! It's in my top 10 favorite soup recipes of all time!!! 🙂
Bowl Me Over says
You made my day Laura - your substitution sounds terrific! Glad the recipe is a hit. I appreciate your support of the blog!
Jessica says
I made this last week and it was so delicious I made it again this week and doubled the recipe. This is an interesting use of okra and I love it.
Ana says
I have to make this once a week for my family went to visit my daughter in California have made it twice.
Erika says
I'm not really a fan of okra, unless it's the breaded and fried kind. But I don't like to cook fried foods because of the mess and lingering smell. My neighbor gave me some fresh okra from her garden. And in searching for an appealing recipe this was the only one that jumped out at me. I wasn't able to find polenta in the 3 different stores I checked so I just omitted it. My husband is not crazy about soup but we both agreed that we would eat this again if we're given more okra.
Carol says
Thank you so much for sharing this recipe! Right now, this is my favorite soup! I've made it a couple of times and eat it for lunch. I do a lot of driving in my job and sometimes I just eat it cold in my car. It might sound gross but it's great warm or cold. I usually add more broth so it's a bit more like a soup than stew. I also tried adding more okra but it gets a tad slimy so I would follow the recipe on that. It freezes well too.
Bowl Me Over says
Wonderful! Glad you're enjoying that soup! You're making me hungry for okra, I need to make this again soon!
H.J. says
Enjoyed this soup today. Prepared as listed, although I admit I do not measure ingredients very accurately. The unusual combination of ingredients is what initially drew my interest and the unique flavor did not disappoint. I’m a fan of the Kirkland brand of chicken stock and used as the soup liquid. Thanks for sharing; will keep recipe for future use!
Bowl Me Over says
Hey H.J. - I'm so glad you gave this recipe a try, it's such a great fusion of flavor! I hope you find more yummy recipes to enjoy!
Carla Green says
Can you use frozen okra for this recipe, as it is hard to find fresh okra sometimes?
Bowl Me Over says
Absolutely Carla frozen okra will be great in this recipe!
Rob says
The stew turned out really good but, I like tomatoes so I added some stewed tomatoes with mine and 1 Maggie chicken bullion cube and it turned out perfect for me
Bowl Me Over says
Wonderful! I'm glad you enjoy the stew Rob!
A. Herr says
Has anyone tried this in the instant pot?
Bowl Me Over says
I have not, but I think it would be adaptable. Sausage the sausage, when browned add the diced vegetables and seasoning. Then add the remaining ingredients and cook on manual for maybe 6 minutes, perhaps 4? I'm not sure, but I'd like to hear how it turns out for you!
Sandra Amaker says
Is there any thing I can use as a substitute for the polenta ? This recipe looks delicious !
Bowl Me Over says
Oh this is an amazing recipe! No polenta, use grits - that would be your best substitute. I hope you give this stew a try Sandra, it's delicious!
Liza says
You always have a great soup recipe to share! This one isn't an exception! What a great idea!
Dan says
what do you mean...........2 pieces of potato?
Bowl Me Over says
I’m sorry Dan that should read two potatoes. Updating!!
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!
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!
Will says
So very good!! The okra causes the soup to become a stew! We used Beyond sausage and vegetable broth so the dish is actually vegan friendly!
Bowl Me Over says
I love this stew and I think your subs are brilliant! I'll grab some of the Beyond sausage and give this a try. That sounds fantastic! Thanks Will - I really appreciate you taking a moment to comment. Have a great weekend!
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.
Bowl Me Over says
So glad you enjoy this stew Lynn and thank you so much for letting me know regarding the recipe, I'll update it right now!!
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.
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!!
Debi @ Life Currents says
OH my gosh, yum! I can't wait to try this. Pinning it now!
Serena | Serena Bakes Simply From Scratch says
What a perfect bowl of comfort! Love it!
Bowl Me Over says
Perfect for fall - I hope you give this a try Serena!
Michelle @ The Complete Savorist says
I spy okra. I love okra. This looks hearty and delicious.
Bowl Me Over says
That it is - love this soup!