Sausage and Okra Stew
In a pot of boiling water, add tomatoes until their skins begin to peel.
In a separate stock pot, add Goolsby's sausage and crumble. Cook until the fat has rendered and sausage is a crispy brown. Remove sausage from pot and set aside.
Add the butter and oil to the pot with the sausage grease. Then, whisk in flour to create a roux. Continue to whisk until the flour has a light brown coloring.
Add onions, garlic, and spices. Cook until the onions are translucent, and each piece is covered in the roux.
Pour in the broth and add potatoes. Boil for 5-7 minutes.
While the broth is boiling, set split tomatoes in an ice bath. Then, peel the tomatoes, remove stem, and dice.
After dicing the tomatoes, add them into the stock pot and crush them with a spoon.
Finally, add the okra and sausage into the pot and simmer for 10-12 minutes.
Serve on top of rice if desired. Enjoy!
Ingredients
Directions
In a pot of boiling water, add tomatoes until their skins begin to peel.
In a separate stock pot, add Goolsby's sausage and crumble. Cook until the fat has rendered and sausage is a crispy brown. Remove sausage from pot and set aside.
Add the butter and oil to the pot with the sausage grease. Then, whisk in flour to create a roux. Continue to whisk until the flour has a light brown coloring.
Add onions, garlic, and spices. Cook until the onions are translucent, and each piece is covered in the roux.
Pour in the broth and add potatoes. Boil for 5-7 minutes.
While the broth is boiling, set split tomatoes in an ice bath. Then, peel the tomatoes, remove stem, and dice.
After dicing the tomatoes, add them into the stock pot and crush them with a spoon.
Finally, add the okra and sausage into the pot and simmer for 10-12 minutes.
Serve on top of rice if desired. Enjoy!