Ingredients
6 ounces thinly sliced andouille sausage
1/2 pound fresh okra (halved lengthwise)
2 thinly sliced garlic cloves
1 pound cherry tomatoes
Preparation
Cook 6 ounces thinly sliced andouille sausage, 1/2 pound fresh okra (halved lengthwise), and 2 thinly sliced garlic cloves in olive oil in a large skillet over medium heat until the sausage is browned and the okra is almost tender. Add 1 pound cherry tomatoes and cook until beginning to burst. Sprinkle with chopped cilantro and season with salt and pepper.
