When I need to get dinner on the table fast but still want something warm, hearty, and full of flavor, I always go back to this Tomato Skillet with Okra and Smoked Sausage. It’s a simple Southern-inspired dish that’s big on taste, made in one pan, and perfect for serving over fluffy white rice. The smoked sausage adds that savory kick, the okra brings a beautiful texture, and the tomatoes round it all out with just the right amount of tang and juiciness.
The first time I made this, I was looking for a way to use up some late-summer tomatoes and a pack of smoked sausage sitting in my fridge. I threw it together with rice and okra, seasoned it with a little spice, and what I ended up with was the kind of comforting, flavor-packed meal I’ve been making ever since. It’s fast enough for a weeknight, but satisfying enough to serve when friends drop by.
Let me walk you through why this dish works so well and how I make it my own every time.
Why This Tomato Skillet Is a Dinner Staple
There’s nothing fussy about this recipe, and that’s exactly why it shines. Here’s why it’s one of my weeknight go-tos:
- One-skillet simplicity: Fewer dishes, faster cleanup.
- Ready in 20 minutes: Start to finish, it comes together in a flash.
- Full of flavor: Smoky sausage, fresh veggies, and a little spice hit all the right notes.
- Budget-friendly: Uses pantry staples and seasonal produce.
- Flexible: Serve it over rice or even grits for a heartier Southern-style meal.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes)
- 3 cups prepared white rice (cooked and ready to go)
- 1 tablespoon canola or olive oil
- 12 oz beef smoked sausage, sliced into coins
- 2 cups chopped okra (fresh or frozen)
- 2 cups diced tomatoes (grape or cherry tomatoes work beautifully)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional, but adds great heat)
How I Make Tomato Skillet with Sausage and Okra
1. Heat the Skillet
I start by placing a large skillet over medium heat and adding a tablespoon of oil. Once the oil shimmers, I swirl it around to coat the bottom.
2. Brown the Sausage
I toss in the sliced smoked sausage and cook it for about a minute, stirring often. The goal here is to just get some color and let the flavor start to build.
3. Add the Okra
Next, I add the chopped okra right to the pan. I stir it in with the sausage and let it cook for another 2 minutes, stirring frequently. If you’re using frozen okra, no need to thaw—just add it straight in.
4. Stir in the Tomatoes
I pour in the diced tomatoes, using a gentle hand when stirring because they break down quickly. If I’m using grape or cherry tomatoes, I usually cut them in half for faster cooking. I let everything simmer together until the okra’s thick juice cooks down and the mixture starts to look saucy.
5. Season and Serve
Once the mixture has thickened slightly and the okra is tender, I season it with salt, black pepper, and a pinch of red pepper flakes. I give it one final stir, then serve it immediately over warm, fluffy white rice.
My Tips for a Perfect Skillet Every Time
- Use fresh ingredients when you can: Grape or cherry tomatoes hold their shape a little better and give a great pop of sweetness.
- Add the rice last: While some like to mix it all in, I prefer spooning the sausage and veggie mix over the rice to keep the textures distinct.
- Don’t over-stir the tomatoes: Let them cook gently to avoid turning everything into mush.
- Frozen okra? No problem: Just cook it a few minutes longer if needed.
- Want more heat? A splash of hot sauce or extra red pepper flakes takes it up a notch.
How I Serve and Store It
I serve this dish hot over white rice, but it’s also great over brown rice, cauliflower rice, or even creamy grits if you want to lean into the Southern flavors. It pairs well with a simple side salad or a piece of cornbread if you’re feeling extra cozy.
Leftovers reheat really well. I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or microwave individual portions until heated through.
FAQs From My Kitchen
Q: Can I make this vegetarian?
A: Definitely! Swap the sausage for a plant-based version or use sautéed mushrooms for a meaty texture.
Q: Is this spicy?
A: It has just a hint of heat from the red pepper flakes, but you can skip them if you prefer a milder flavor.
Q: What if I don’t like okra?
A: You can substitute with zucchini, bell peppers, or green beans—though okra really adds that signature Southern texture.
Q: Can I use canned tomatoes?
A: Yes, diced canned tomatoes work in a pinch. Drain them slightly so the mixture doesn’t get too watery.
Why This Skillet Deserves a Spot in Your Weekly Lineup
This Tomato Skillet with Okra and Smoked Sausage is hearty, fast, and full of bold flavors that come together in one pan. Whether you’re cooking for the family or just yourself, it’s one of those meals that feels like comfort food without taking hours to prepare.
It’s easy to love, easy to make, and easy to customize—and that’s what keeps me coming back to it week after week.
Now the only question is: Are you serving it over rice or grits?
This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
Ingredients
- 1 tablespoon canola or olive oil
- 12 oz beef smoked sausage, sliced
- 1 cup okra, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon paprika
- Cooked rice for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the sliced smoked sausage and cook until browned, about 5 minutes.
- Add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the okra and cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes along with their juices, and sprinkle with salt, pepper, and paprika.
- Bring to a simmer and cook for about 10 minutes, until the okra is tender.
- Serve hot over fluffy white rice.
Nutrition Information
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