Ingredients:

  • 500 g Fresh or Frozen Okra, sliced into 1-inch pieces
  • 60 ml White Vinegar
  • 2 Litres Water (for rinsing)
  • 30 ml Neutral Cooking Oil (e.g., vegetable, canola)
  • 450 g Smoked Andouille or Kielbasa Sausage, sliced into 1/2-inch thick coins
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tsp Dried Thyme
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (optional)
  • 1 x 400 g can Fire-Roasted Diced Tomatoes, undrained
  • 700 ml Chicken Stock
  • 1 small Bay Leaf
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Slice the okra into 1-inch pieces. Place the sliced okra in a large bowl. Pour the white vinegar over the okra and let it sit for 10 minutes. This acid helps neutralize the mucilage.
  2. Transfer the okra to a colander. Rinse generously under cold running water for 2-3 minutes until all traces of vinegar and excess slime residue are gone. Pat the okra dry briefly with a paper towel.
  3. Heat the oil in a Dutch Oven over medium-high heat. Add the sausage slices and cook for 5–7 minutes, turning occasionally, until well-browned and fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
  4. Reduce the heat to medium. Add the diced onion and bell pepper to the pot. Sauté for 8–10 minutes until the vegetables are soft and translucent.
  5. Stir in the minced garlic, smoked paprika, thyme, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
  6. Pour in the canned tomatoes and chicken stock. Scrape up any browned bits (fond) from the bottom of the pot. Add the bay leaf, salt, and pepper.
  7. Bring the stew to a boil, then immediately reduce the heat to low, cover, and simmer for 15 minutes to allow the base flavors to marry.
  8. Return the browned sausage and the prepared okra to the pot. Stir gently.
  9. Increase the heat slightly to maintain a gentle simmer. Cook uncovered for another 15–20 minutes, or until the okra is tender-crisp but still holds its shape.
  10. Remove the bay leaf. Taste and adjust salt and pepper if needed. Let the stew sit off the heat for 5 minutes before serving over rice or with cornbread.