Southern Okra Skillet

This is a twist on okra and tomatoes. I’m from the South so I could eat a whole tub of this! I put my favorite spices and kielbasa sausage in it just for a change.

Please try to use fire-roasted tomatoes. I think they really make a difference in the taste!

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Southern Okra Skillet

Makes 4 to 8 Servings


2 (16 ounce) bags frozen cut okra
2 (14 1/2 ounce) cans fire-roasted tomatoes, undrained (I like Muir Glen brand)
2 garlic cloves, crushed and chopped
1 (14 ounce) package turkey kielbasa, sliced
1 tablespoon butter
2 teaspoons sugar
1⁄2 teaspoon pepper
1⁄2 teaspoon coriander
1⁄4 teaspoon Lawry’s Seasoned Salt
1⁄8 teaspoon allspice


Defrost okra.

In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.

Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.

After the 5 minutes; stir in sugar, pepper, coriander, Lawry’s, and allspice.

Cook 10 more minutes, stirring occasionally then serve!


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Photo by anniesnomsblog