Ingredients:
3 lbs of sliced okra
3 tbsps cooking oil
2 onions, chopped
1 lb of diced Cajun sausage
(or Hillshire, or facsimile, if you can't locate Cajun sausage)
5 cloves of garlic minced
1 can of Rotel original tomatoes
1/2 a bell pepper, chopped
1 tbsp of Worstershire sauce
1 tbsp Cajun spice
hot sauce to taste
Directions:
Saute` onions and sausage together with the oil in a Large skillet or Dutch oven. Add the rest of the ingredients, in no particular order and cook uncovered. (<--This would probably horrify most Cajuns, but it works ok for me, Pegody.) Stir often to prevent sticking or burning. Deglaze, if necessary, with whatever is handy; water, broth, beer or wine. I let it simmer for about an hour, once it has really started cooking down. I don't think it's possible to over-cook this dish, as the more it cooks down, the better. Tah-dah.
