Creole Okra & Tomatoes with Beef Sausage by Eric & Shanna Jones

Ingredients

• 1 lb 454 g beef sausage with beef casing, thickly sliced
• 1 tbsp 15 ml olive oil
• 1 cup 172 g canned baby lima beans
• 1/2 tsp Himalayan pink salt
• 1 lb 454 g fresh or frozen whole okra
• 1 cup 136 g frozen corn kernels
• 2 cups 360 g fire-roasted crushed tomatoes, drained
• 2 tbsp 18 g minced garlic
• 1/2 cup 120 ml low-sodium chicken stock
• 2 tsp 4 g Creole seasoning
• 1 tsp paprika
• 1 tsp ground thyme
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper

Instructions

1. 1

   In a 10-inch (25-cm) cast-iron skillet over high heat, cook the beef sausage for 5 minutes, until it is browned. Remove the beef sausage from the skillet and set the sausage aside.

2. 2

   In the same skillet, combine the olive oil, lima beans and Himalayan salt. Reduce the heat to medium and cook the mixture, covered, for 5 minutes. Add the okra, corn, crushed tomatoes, minced garlic, beef sausage, chicken stock, Creole seasoning, paprika, thyme, black pepper, garlic powder and cayenne pepper. Stir the ingredients to combine them well. Cover the skillet and cook the mixture for 15 minutes, until the vegetables are tender.