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Serves: Update
4 ounces breakfast sausage, preferably spicy, casings removed if necessary

1 medium onion, chopped

1 pound okra (about 5 cups), sliced

3 cups chopped tomatoes (3-4 medium)

2/3 cup reduced-sodium tomato juice or water

1/4 teaspoon salt

1/2 teaspoon crushed red pepper or 1/2 minced jalapeno

1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.

2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.