Spicy Sauteed Okra Food

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SPICY SAUTEED OKRA AND TOMATOES



Spicy Sauteed Okra and Tomatoes image

A spicy take on the classic okra and tomatoes, using RO*TEL® tomatoes with green chiles and hot ground sausage. Made this for a party awhile back and it was a hit. RO*TEL® tomatoes come in varied hotness. Pick your poison.

Provided by jeffypoo

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 6

Number Of Ingredients 10

1 pound ground hot Italian sausage
1 bunch scallions, chopped
3 cloves garlic, chopped
2 (12 ounce) bags sliced okra
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 (8 ounce) package sliced fresh mushrooms
1 pinch salt
1 teaspoon ground black pepper
1 cup water, or as needed

Steps:

  • Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
  • Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

Nutrition Facts : Calories 250 calories, Carbohydrate 18.8 g, Cholesterol 40.7 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.8 g, SaturatedFat 4.8 g, Sodium 1095.2 mg, Sugar 4.4 g

SPICY OKRA



Spicy Okra image

If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.

Provided by Barb G.

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen cut okra
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 (14 ounce) can diced tomatoes
1 fresh habanero pepper, pierced 3 times with a fork (if habanero is to hot use serrano or jalapeno chile instead)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Rinse okra in a colander under hot water.
  • (Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring until golden, about 3 minutes.
  • Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
  • Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
  • Stir in salt and pepper and discard chile.

Nutrition Facts : Calories 107.3, Fat 4.1, SaturatedFat 0.4, Sodium 302.1, Carbohydrate 16.9, Fiber 5, Sugar 8.6, Protein 3.8

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