Okra Stew

People who were not a fan of okra before will have a new appreciation for this green after one bite.



Put a whole bag of frozen okra into a bowl, fill with water and squeeze

1 whole lemon into it. Let it sit for 30 minutes.


In a Medium Pujols Kitchen Caldero, add the olive oil and the okra. Constantly stir the okra to let the liquid evaporate.


Add the bouillon cube and the cooked sausage for 10 minutes, stirring occasionally.


Add the remaining ingredients and squeeze 1 more whole lemon to the mixture. Give it a stir.


Add enough water to cover the okra. Cover and let the okra cook over medium heat for about 20 minutes, stirring every 5 minutes.


Salt and pepper to your liking.




1 bag of chopped frozen okra


3 lemons


1 tablespoon of olive oil


1 large chicken bouillon cube

(or 2 small cubes)


1 cup of cooked sausage, chopped


¼ cup of diced onion


¼ cup of diced green bell pepper


¼ cup of diced tomato


1 tablespoon of minced garlic


2 tablespoons of fresh cilantro


1 tablespoon of tomato paste


1 teaspoon of cumin


1 teaspoon of garlic salt

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