I’ve been making this recipe for about a year now. It’s always a welcome meal at the end of the day and in the summer I can use a lot of garden fresh produce. The Cajun Chicken and Shrimp that I made earlier this year is based off of this recipe. You can mix it up with just about any meat or combinations of meat that you have on hand.
Everything comes together for this dinner in about 20 minutes, so it is great for when time is short. I like to keep all of the ingredients on hand for nights when we are too tired/hungry to do anything else.
•1 Tablespoon olive oil
•4 large cloves garlic, minced
•1 smoked sausage ring, sliced
•1 16 oz. bag frozen okra
•1 pint cajun tomatoes, undrained, or 1 can of regular diced tomatoes and 2 teaspoons cajun seasoning
•1/2 cup chicken stock
•Pepper, to taste (you probably won’t need salt as the sausage already has plenty)
•Hot sauce to taste, plus more for serving
•Brown or white rice for serving
Heat the oil in a large skillet over medium high heat. Add the garlic and stir for one minute, until it becomes fragrant and slightly browned. Stir in the sausage slices and cook until they begin to brown slightly. Add the onion and pepper blend. Cook until almost tender. Add the remaining ingredients, except for rice. Simmer until heated through. The okra will help to thicken the sauce slightly. Serve over rice with extra hot sauce.