I really enjoy how this recipe uses just a handful of everyday ingredients but still delivers a rich, savory dish with great texture. I love the depth of flavor from the browned meat, the tangy sweetness of the tomatoes, and the tender okra that ties everything together. It’s quick to prepare, wonderfully satisfying, and perfect for both weeknights and relaxed weekend cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢4 oz beef sausage (diced, $1.21) ▢½ onion (small dice, (170g, 1 cup) $0.39) ▢1 14.5 oz can stewed tomatoes ($0.96*) ▢1 14.5 oz can diced tomatoes ($1.00*) ▢1 tsp garlic powder ($0.08) ▢1 tsp cumin ($0.09) ▢½ tsp salt ($0.02) ▢½ tsp freshly cracked black pepper ($0.08) ▢⅛ tsp cayenne ($0.04) ▢12 oz frozen okra (cut, $1.79**)
Directions
I begin by gathering and preparing all of my ingredients so the cooking process flows smoothly.
I warm a medium skillet over medium heat. Once it’s hot, I add the diced beef sausage and cook it for about 10 minutes, or until it becomes nicely browned. Using a slotted spoon, I remove it and set it aside while leaving the rendered fat in the pan.
Next, I add the diced onion to the skillet and cook it for about 2 minutes, just until it begins to soften.
I stir in the canned stewed tomatoes and diced tomatoes along with all their liquid. I season the mixture with garlic powder, cumin, salt, black pepper, and cayenne. I let this cook for about 5 minutes to start reducing and concentrating the flavors.
Once the tomatoes have cooked down slightly, I add the frozen okra and reduce the heat to medium-low. I let the mixture simmer for 15–20 minutes, stirring occasionally, until it thickens to a rich, stew-like consistency.
When it’s ready, I spoon the browned beef sausage over the top and serve it warm.
Servings and Timing
Servings: 4 servings (about 1 cup each) Prep Time: 10 minutes Cook Time: 37 minutes Total Time: 47 minutes
Variations
I sometimes use fresh okra when it’s in season, which adds a brighter flavor. If I want a richer tomato base, I add a tablespoon of tomato paste while the tomatoes reduce. I occasionally add a splash of broth if I want a looser, more saucy stew. For extra heat, I increase the cayenne or stir in a little hot sauce at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the stew gently on the stovetop over low heat, stirring occasionally. I can also reheat it in the microwave in short intervals until heated through. If it thickens too much in the fridge, I add a small splash of water or broth to loosen it.
FAQs
Can I use fresh tomatoes and okra instead of canned and frozen?
Yes, I can. I simply substitute about 3 cups of fresh sliced okra and 4 large ripe tomatoes (about 3 cups chopped), and add about 1 cup of water or broth to help everything simmer.
Why is my okra slimy?
Okra naturally releases a thickening substance, but cooking it with tomatoes and simmering it longer helps reduce the sliminess.
Can I make this dish spicy?
Yes, I can add more cayenne, sliced jalapeño, or hot sauce for extra heat.
How can I keep the tomatoes from being too acidic?
I add a small pinch of sugar if I want to balance the acidity.
Can I freeze stewed tomatoes and okra?
Yes, I freeze it in airtight containers for up to 3 months. I thaw it in the fridge before reheating.
What should I serve this with?
I love serving it over white rice, cornbread, or alongside grilled or roasted meats.
Can I add more vegetables?
Yes, I sometimes add celery, bell pepper, or even corn for extra flavor and texture.
Can I make this ahead of time?
Yes, I like making it a day ahead because the flavors meld well overnight.
How do I thicken the stew if it’s too thin?
I simply simmer it uncovered for a few extra minutes to reduce the liquid.
Should I drain the tomatoes?
No, I keep all the liquid from the cans to help the stew simmer and thicken properly.
Conclusion
I love making stewed tomatoes and okra because it brings together tender vegetables, savory flavor, and rich Southern comfort in the easiest way. Whether I enjoy it as a side dish or as a main served over rice, it always delivers warmth, simplicity, and satisfaction.
A comforting Southern-style stew made with tomatoes, okra, and browned beef sausage, simmered until rich, savory, and perfect served as a side or over warm rice.
Ingredients
4 oz beef sausage, diced
1/2 onion, diced (about 1 cup)
1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can diced tomatoes
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/8 tsp cayenne pepper
12 oz frozen okra, cut
Instructions
Heat a medium skillet over medium heat. Add diced beef sausage and cook for about 10 minutes until browned. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add diced onion to the skillet and cook for about 2 minutes until it begins to soften.
Add stewed tomatoes, diced tomatoes, garlic powder, cumin, salt, black pepper, and cayenne. Simmer for 5 minutes to start reducing.
Add frozen okra and reduce heat to medium-low. Simmer for 15–20 minutes, stirring occasionally, until the mixture thickens.
Spoon the browned sausage over the top and serve warm.
