![]() ![]() Add all remaining ingredients to the pan and cook covered for another 10 minutes.Add the corn, tomato sauce, and lima beans to the pan and cook for an additional 5 minutes.Remove the kernels from the corn cob (if you are using fresh corn) from the cob into a large bowl.Sauteing at very high heat, roasting, or searing in a hot cast-iron pan are all ways to ensure when you add cooked okra to your recipe, there will be hardly any slime at all. Note: I cook the okra by itself before adding any other ingredients to remove some of the “slime” that comes from the okra. Add the okra to the pan and cook them down for 7 minutes. Ensure your cooking pan is set to medium heat, then add butter and stir in the minced garlic.Cook your sausage for around 5 minutes, then remove from heat. You will begin this recipe by slicing the chicken sausage into small pieces.How to Make Stewed Okra with Chicken Sausage: I blend Creole seasoning, black pepper, oregano, paprika, garlic powder, basil leaf flakes, red cayenne pepper, and sea salt for my seasonings. ![]() Can you really make any stew without minced garlic? That’s probably a “no”.Fire-Roasted crushed tomatoes (paid link) combined with tomato sauce serve as the base and helps create that wonderful stew consistency.Adding roasted chicken sausage makes this dish even heartier.You can opt to leave these out if you like. Lima beans are my bean of choice (mostly because it’s how I make succotash, as I mentioned earlier).When I can, I prefer to use fresh corn on the cob as it seems to add a bit of texture to the recipe. ![]()
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