Ultimate Tomatoes & Okra Skillet with Smoked Sausage

Ingredients

• 30 ml (2 tablespoons)olive oil
• 340–454 g (12–16 ounces)smoked sausage, sliced
• ½ mediumyellow onion, diced
• ½ mediumgreen pepper, diced
• 225–300 g (1½–2 cups) fresh chopped okra, or 340 g (12 ounces) frozenokra
• 300 g (2 cups)diced tomatoes, fresh or tinned
• 360 ml (1½ cups)chicken stock
• 2bay leaves
• 5–7.5 ml (1–1½ teaspoons)minced garlic
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)ground black pepper
• A pinchred pepper flakes

Instructions

1. 1

   Heat the oil

   Set a frying pan over medium heat. Add the olive oil and let it warm, swirling the pan so the base is coated.

2. 2

   Brown the sausage

   Add the sliced sausage and cook for 1–2 minutes, until it starts to brown. Transfer it to a plate, leaving the drippings in the pan.

3. 3

   Cook the vegetables

   Add the onion, green pepper and okra. Cook until the okra starts to brown slightly.

4. 4

   Simmer the tomatoes

   Stir in the tomatoes, chicken stock, bay leaves, garlic, salt, black pepper and red pepper flakes. Simmer for about 5 minutes, stirring occasionally.

5. 5

   Return the sausage

   Once the tomatoes start to blister, fold in the sausage and any drippings on the plate. Simmer for another 1–2 minutes.

6. 6

   Remove the bay

   Take out the bay leaves. Serve as a side dish or spoon over rice or cheese grits.

What is a tomatoes and okra skillet?

Okra and tomatoes are a familiar pairing in American Southern cooking, where they are often simmered together as a side dish. This version adds smoked sausage for a savoury, substantial skillet meal.

The quick cooking keeps the vegetables distinct, while the tomatoes and stock make a light, flavourful base. Serve it on its own as a side or over rice or cheese grits.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 10g protein, 10g carbs, 24g fat.

The listed nutrition is per serving: the sausage and olive oil contribute most of the fat, while the vegetables and tomatoes supply some of the carbohydrates. Sausage provides some protein, and serving the skillet with rice or grits adds more carbohydrate to the plate. For a more balanced serving, pair it with a generous portion of vegetables and choose an accompaniment amount that suits your appetite.

Choosing the ingredients

Sausage: Smoked sausage brings seasoning and savoury drippings to the pan. The recipe allows 340–454 g, so choose the amount that suits how hearty you want the skillet.

Okra: Fresh or frozen okra both work here. If using frozen, the recipe specifies a 340 g portion; add it straight to the pan according to the method.

Tomatoes: Fresh or tinned diced tomatoes are suitable. Either will soften in the short simmer and provide the liquid base alongside the chicken stock.

Brown in stages

Sausage first: Give the slices 1–2 minutes in the hot pan, just until they begin to brown, then lift them out. Keeping the drippings in the pan adds flavour to the vegetables.

Vegetables next: Cook the onion, pepper and okra until the okra begins to brown slightly. Avoid rushing this cue; it helps the vegetables start cooking before the liquid is added.

Watch the simmer

Gentle heat: Once the tomatoes and stock are in, let the mixture simmer for about 5 minutes and stir occasionally. A steady simmer is enough; a vigorous boil is unnecessary.

Tomato cue: Look for the tomatoes to begin blistering before folding the sausage back in. The final 1–2 minutes warm the sausage through and bring the ingredients together.

Serving ideas

Rice: Spoon the skillet over cooked rice to catch the tomato-and-stock juices. Rice is a serving suggestion rather than an ingredient in the skillet itself.

Cheese grits: For a different Southern-inspired pairing, serve it over cheese grits. It can also be served as a side dish without either accompaniment.

Adjusting the seasoning

Salt and pepper: The recipe uses ½ teaspoon of salt and ¼ teaspoon of black pepper. Smoked sausage can vary in saltiness, so taste the finished skillet before serving.

Heat: A pinch of red pepper flakes adds a little warmth. Keep the amount modest for a milder dish, or adjust it to taste.

Recipe notes & tips

• Slice the sausage evenly so the pieces brown at a similar rate.
• Keep the sausage drippings in the pan when you remove the browned slices.
• Stir the vegetables occasionally so they cook evenly without losing the chance to brown.
• Check the seasoning before serving, as smoked sausage can be salty.
• Remove both bay leaves before bringing the skillet to the table.

Variations

• Use frozen okra: Use the listed 340 g portion instead of fresh okra.
• Choose tinned tomatoes: Use diced tinned tomatoes when fresh ones are not available.
• Adjust the heat: Add more or fewer red pepper flakes to suit your preference.
• Serve with grits: Spoon the skillet over cheese grits instead of rice.
• Make it a side: Serve the mixture alongside a main dish rather than over a grain.

Common mistakes to avoid

• Crowding the sausage: If the pan is crowded, the slices may not brown well; cook them in batches if needed.
• Discarding the drippings: They are left in the pan to flavour the vegetables, so do not pour them away.
• Adding liquid too soon: Let the okra begin to brown slightly before adding the tomatoes and stock.
• Boiling hard: Keep the tomato mixture at a simmer so it cooks gently for the stated time.
• Leaving in the bay leaves: Remove them before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium-low heat until piping hot, adding a small splash of stock or water if the mixture has thickened.

Frequently asked questions