Home Recipes Okra, Andouille and Vidalia Onion Casserole

Okra, Andouille and Vidalia Onion Casserole

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Born in Knoxville, Tenn., Stephen Herman knows his way around a Southern kitchen. But it’s his love for the state of Louisiana that inspired this andouille-okra casserole—and made the locally brewed Abita Amber a natural fit for the recipe. A hit at his Brookhaven-area eatery Haven Restaurant, the dish goes down as quickly as it comes together.

Makes: 6

  • 1 pound fresh okra, cut in 14-inch pieces
  • 2 links andouille sausage, diced medium
  • 1 vidalia onion, sliced thin
  • 4 slices white bread, cubed and toasted in a warm oven
  • 12 ounces Abita Amber
  • 1 cup heavy cream
  • 4 eggs
  • 1 tablespoon thyme
  • salt and pepper


• Preheat an oven to 350 degrees. In a medium bowl, whisk together the eggs, beer and cream; set aside.

• In a skillet over medium heat, sauté the andouille and onions until the onions begin to caramelize; remove to a large bowl and reserve. In the same pan, quickly sauté the okra, 2 to 3 minutes.

• Add the okra and the toasted bread cubes to the andouille and toss. Add the egg mixture; toss to coat the bread, sausage and vegetables well. Pour the mixture into a casserole dish, bake for 25 minutes and serve.


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