Ingredients
- 4 ounces breakfast sausage, preferably spicy, casings removed if necessary
- 1 medium onion, chopped
- 1 pound okra, (about 5 cups), sliced
- 3 cups chopped tomatoes, (3-4 medium)
- 2/3 cup reduced-sodium tomato juice or water
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
Cooking Directions
Step 1
Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
Step 2
Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
Nutrition Info
- Serving: Per serving
- Calories: 88
- Carbohydrates: 11g
- Fat: 4g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 7mg
- Potassium: 570mg
- Sodium: 200mg
- Exchanges: 2 vegetable, 1/2 fat
- Carbohydrate Servings: 1