Okra Gumbo with Spicy Sausage

Embark on a journey to the heart of New Orleans cuisine with the mouthwatering “Okra Gumbo with Spicy Sausage.” This hearty and flavorful dish brings together the rich flavors of slow-cooked okra, spicy sausage, and tomatoes, creating a soul-warming experience that’s sure to satisfy your cravings. The secret to achieving the perfect texture is searing the okra before allowing it to simmer and develop its delectable flavors. As the pot bubbles away, you’ll have time to prepare other parts of your meal, making this recipe a convenient and delightful addition to your table.

To serve this New Orleans style, ladle a generous portion of the gumbo into a shallow soup bowl, and nestle a scoop of plain white rice into the center. This classic combination creates a comforting and satisfying meal that pays homage to the rich culinary traditions of the region. Additionally, for those seeking an even more traditional flavor and texture, the variation with roux offers a deep, rich taste that’s simply irresistible.

So, let’s gather our ingredients and get ready to indulge in the flavors of “Okra Gumbo with Spicy Sausage,” a delightful and hearty dish that will transport you to the vibrant streets of New Orleans.

Makes: 4 servings

Time: About an hour, largely unattended

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound spicy smoked sausage or kielbasa
• 1 large onion, halved and cut into thick slices
• Salt and freshly ground black pepper
• 1 pound okra, trimmed and sliced
• 2 tablespoons chopped garlic
• 4 cups chopped tomato (canned is fine; no need to drain)
• 1 tablespoon chopped fresh oregano leaves (optional)
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Prepare the Sausage and Onion: In a deep skillet or large pot over medium-high heat, add 1 tablespoon of olive oil.
2. Once hot, add the sausage to the pan and use a fork to prick it a couple of times. Cook the sausage until it turns golden brown on most or all sides.
3. Transfer the cooked sausage to a cutting board.
4. Sear the Okra and Garlic: In the same pot, add the sliced onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, usually taking 2 to 3 minutes.
5. While the onion cooks, slice the sausage crosswise into rounds. Once the onion is ready, remove it from the pot using a slotted spoon.
6. Add the remaining olive oil to the pot, then stir in the okra. Cook the okra, stirring occasionally, until it starts to brown slightly. Then, add the chopped garlic and cook for another minute or so, stirring occasionally.
7. Combine and Simmer: Return the cooked sausage and onion to the skillet, then add the chopped tomato along with a cup of water. Sprinkle with salt and pepper.
8. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook the gumbo, uncovered, stirring occasionally, until the okra is very tender, and the sauce has thickened, which typically takes around 45 minutes.
9. If using fresh oregano, stir it in. Taste the gumbo and adjust the seasoning as needed.
10. Serve and Garnish: Ladle the Okra Gumbo with Spicy Sausage into shallow soup bowls.
11. To serve New Orleans style, place a scoop of plain white rice into the center of each bowl, allowing it to complement the flavors of the gumbo.
12. Garnish the gumbo with chopped fresh parsley for added color and freshness.

VARIATIONS:

• Vegetarian Okra Gumbo: Simply omit the sausage. Heat the oil in the pot, then skip directly to Step 2.
• Okra Gumbo with Roux: Use butter instead of oil if desired, increasing the quantity to 5 tablespoons. Have 1/4 cup of flour ready.
• Follow the recipe through Step 2.
• In Step 3, add all of the remaining oil or butter (1/4 cup) and turn the heat down to medium-low. Add the flour and cook, stirring almost constantly, until the mixture darkens to the color of iced tea and becomes fragrant, taking up to 15 minutes. Lower the heat if it sticks or cooks too quickly.
• Add the okra and continue cooking and stirring until the okra starts to soften, around 3 to 5 minutes. Proceed with the recipe.
• Okra Gumbo with Seafood: Use the main recipe or the roux variation. Skip Step 1.
• In Step 4, add the seafood to the gumbo when the okra is almost done. Cover the pot, raise the heat to keep it bubbling, and cook for another 5 minutes or until the seafood is opaque but not overcooked.