So this week when I got a hankerin' (that's "craving" for the handful of carpetbaggers that might be reading this) for home grown veggies, I headed for our Saturday farmer's market. I needed a little inspiration for what I was to cook that evening. It didn't take long for me to zero in on some baby okra and ripe tomatoes. Any good southern cook knows that there's more than one way to cook okra. Dad would disagree, as he believes it should only be served fried. Let me tell you, this recipe for okra and tomatoes might just make a believer out of him. It has andouille sausage in it for one thing, and that should be incentive enough to dip your spoon in it.
Okra and Tomatoes with Smoked Andouille Sausage
Before we get started, you need to know you're gonna need a well seasoned iron skillet with a lid. You could try it in a regular pan, but we can't guarantee quality if you don't use a good skillet. Just saying.
1 link smoked andouille sausage, quartered and sliced
1 medium vidalia onion, chopped
3/4 - 1 lb sliced fresh okra
3 medium, ripe tomatoes, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, or more if you can take it
1 teaspoon brown sugar
1 teaspoon salt
freshly cracked black pepper
Now saute the andouille in your iron skillet until browned. Remove sausage and add vidalia onion and saute until translucent. Add the okra and saute for about 5 minutes more. Add the tomatoes, andouille, and the other remaining ingredients and bring to low boil. Cover, reduce heat to medium low, and simmer for 30-45 minutes more before serving. Make up a batch of homemade cornbread and dinner is served.
Bon Appetit, y'all!
