This hearty and flavorful Okra Gumbo brings together tender okra, smoky sausage, and a medley of vegetables, offering an authentic taste of Southern comfort. With rich spices and a thick texture, this dish is perfect for cool days or a family gathering.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Ingredients (For Four People)
- 500 g (1 lb) okra, sliced
- 200 g (7 oz) smoked sausage, sliced
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 400 g (14 oz) canned tomatoes, crushed
- 1.5 liters (6 cups) chicken broth
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 bay leaf
- 2 tsp dried thyme
- 200 g (1 cup) long-grain rice, cooked
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Sauté the Sausage
In a large pot, heat the vegetable oil over medium heat. Add the sliced sausage and cook until browned, about 5-6 minutes. Remove the sausage from the pot and set aside.
Step 2: Cook the Vegetables
Add the onion, celery, and bell pepper to the same pot. Sauté for about 6 minutes until the vegetables soften. Add the minced garlic and continue cooking for 1 minute.
Step 3: Add the Okra
Stir in the okra and sauté for 10 minutes until the okra softens and the “slime” is reduced.
Step 4: Combine Ingredients
Return the sausage to the pot and add the canned tomatoes, chicken broth, paprika, cayenne pepper, bay leaf, and thyme. Stir everything to combine.
Step 5: Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Simmer for 45 minutes to an hour, allowing the flavors to meld and the gumbo to thicken.
Step 6: Serve the Gumbo
Once the gumbo has thickened, season it with salt and pepper to taste. Serve it hot, spooning it over cooked rice and garnishing it with chopped fresh parsley.
Tips and Tricks
- Reduce Okra Sliminess: Sautéing the okra for 10 minutes before adding other ingredients helps reduce its natural sliminess.
- Adjusting Spice Levels: Reduce the amount of cayenne pepper for less heat. Add more to taste, or include a diced jalapeño for extra spice.
- Variations: Add shrimp or chicken for a protein-rich variation.
Serving Suggestions
Serve this rich Okra Gumbo with buttered cornbread or a crisp green salad for a well-rounded meal. For added brightness, add a squeeze of fresh lemon juice.
Wine Pairing
- Typical Wine: A chilled Sauvignon Blanc or a dry Riesling pairs beautifully with the rich flavors of the gumbo.
- Bulgarian Wine: Try a Bulgarian Chardonnay to balance the dish’s hearty texture with a light, fruity wine.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12 g
- Fat: 16 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Sodium: 900 mg
Dietary Modifications
- Gluten-Free: Ensure your sausage and broth are gluten-free.
- Vegetarian: Omit the sausage, substitute with mushrooms or extra vegetables, and use vegetable broth.
- Lower Carb: Serve without rice or with cauliflower rice for a low-carb option.
About the Okra Gumbo
Okra Gumbo is a traditional Southern dish with roots in West African and French cooking. It showcases the use of okra as a natural thickener and embraces the flavors of smoked sausage, vegetables, and aromatic spices. Gumbo has a deep history of Louisiana cuisine, where French and Creole culinary traditions influenced it.
Cultural Context
Historically, gumbo was a staple in Louisiana’s Creole culture, combining various influences, from French roux to West African okra. It is often prepared in large pots and served during gatherings or festivals, symbolizing community and hospitality. Okra, originally from West Africa, was brought to the Southern United States by enslaved Africans, making it an essential ingredient in Creole cuisine. Today, gumbo is enjoyed across the U.S. South and remains a versatile, comforting dish.
