Okra, Sausage, and Tomatoes with Blackberry Cornbread Cake

There is more to this first recipe than okra, sausage, and tomatoes, but those ingredients are certainly the stars. I love taking simple ingredients and not fussing with them too much, but rather giving them a bit of spice and heat to come together as they wish. I’m sort of a food match maker.

Okra, Sausage, and Tomatoes

1 Tbs coconut or olive oil
1 bell pepper, chopped
1 small zucchini, diced
1/2 onion, chopped
2 cups cooked and shredded chicken
2 cooked spicy pork or chicken sausages, like andouille, diced
5 cups diced tomatoes
2 cups okra, sliced in 1/4″ pieces
1 lime, juiced
2 tsp smoked paprika
1 tsp lemon juice
1 tsp freshly cracked pepper
2 tsp salt
1/2 tsp basil
1/2 tsp thyme
1/4 tsp cayenne
2 bay leaves

In a large skillet or saucepan, heat the coconut oil over medium heat and saute the onions and peppers for 5 minutes. Add the diced zucchini, mix well, and cook until all vegetables are tender, another 5-10 minutes. Meanwhile, put the sliced okra in a small bowl and just barely cover with water. Add the juice of one lime, stir, and let sit for 10-15 minutes before draining. This helps cut down on the slippery texture inside the okra. Add the sausage, chicken, salt, pepper and spices to the onion/zucchini pan and mix well. Let it heat through before adding the tomatoes, lemon juice, and drained okra. Stir well, bring to a simmer, and cover. Cook over low for 45 minutes and remove the bay leaves before serving. Make sure you have enough for leftovers, as this is even better the next day.


Now, for you sweet eaters, I couldn’t resist making this cornbread cake with the blackberries Aurelia picked with her Grandma and Granddad the same night. It seems like the right accompaniment to the Okra, Sausage, and Tomatoes, though I was still somehow ok with out it.

Blackberry Cornbread Cake
Adapted from Allrecipes

1 cup cornmeal
1 cup whole wheat flour
1/2 cup brown sugar
1 Tbs baking powder
1/2 tsp salt
1/2 cup butter, melted
1 Tbs honey
2 eggs
1 1/4 cups whole milk
1 1/2 cups blackberries

Preheat oven to 350 degrees and butter an 8″x8″ baking dish. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. In another bowl, whisk together the honey, eggs, milk before whisking in the melted butter. Add the wet ingredients to the dry and stir just to moisten. Fold in the blackberries. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.


One thought on “Okra, Sausage, and Tomatoes with Blackberry Cornbread Cake

  1. Pingback: Zucchini Cornbread | Good Life Farm

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