In reality, this recipe should be called "Okra with tomatoes and red wine with sausage over rice," but when I request it every time I'm home from my mom, we just call it Okra and Sausage. The two of us (Okra and Sausage and I; but also my mom and I) have a long history together—the first (and only) time I can ever remember refusing a vegetable, it was the okra and tomato mixture in this dish my mom makes, but only because I loved the sausage so much that I didn't have any time or room to waste on okra, but now this dish is one of my all-time favorites and it's what I make when I'm missing home. It's also what I make when anyone dares to tell me that okra is slimy. —Leslie Stephens
Olive oil, as needed
onion, finely chopped
handfuls okra (or 2 freezer bags), stems removed and cut into 1/2-inch rounds
large tomatoes (or the equivalent in canned tomatoes)
Place 1 to 2 tablespoons olive oil in a pan with high rims, then once it's warm, add the chopped onion. Cook over medium heat until slightly browned, then add in the okra.
Cook the okra until it's slightly brighter green and has released some of its moisture, then add the tomatoes. Once the tomatoes are warm, add the red wine (but take a swig first), and bring to a simmer, uncovered until the liquid has reduced but isn't gone completely.
While the tomatoes simmer, cook the jasmine rice according to package directions. Cut the kielbasa into four even quarters (or smaller depending on the servings you prefer) and cook it over medium-high heat to slightly blacken the outside.
Serve the okra and tomatoes over the jasmine rice with a serving of kielbasa. Make sure each bite includes a little of everything!