Bayou Okra Sausage Stew Recipes

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

Steps:

• Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
• Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

Steps:

• Wash okra and chop off stems.
• Cut onions into fine pieces.
• Sauté onions in oil till golden on medium.
• Add garlic and stir for a few seconds.
• Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
• Stir at intervals.
• Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
• Add okra to meat and simmer on medium low for 13 minutes.
• Add the chopped coriander and lemon juice, simmer another 3 minutes.
• Serve hot with basmati white rice.

Steps:

• In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
• Simmer 30 minutes, stirring occasionally.
• Add the wine and reduce by half, another 15 minutes.
• Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• Taste all along the way, re-season according to your tastes.
• I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• Add the green onions, and parsley and serve over rice.