Serves: 6

Ingredients:

• 1 pound fresh okra, cut in 1/4-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

Instructions:

• 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.