I admit that I love gumbo. I’m also a big fan of okra, which is why I grew one pretty tall okra plant in my little garden this year. So I collected the okra, blanched and froze them just waiting for a cool day when I could make some gumbo. I like my gumbo a bit on the spicy side and it just hits the spot on a cold and damp day. This recipe is pretty quick and simple to make and tastes pretty darned awesome!
· 2 tbsp. olive oil
· 2 medium bell peppers
· 1 large sweet onion
· 2 large stalks of celery
· ½ tsp. salt
· ¼ tsp. black pepper
· 1 lb. lg. raw shrimp, thawed if frozen
· 14 oz. package smoked sausage
· 32 oz. chicken broth
· 3 bay leaves
· ¼ tsp. garlic powder
· ¼ tsp. thyme leaves
· 1 cup cut okra
· 2 14.5 oz. cans fire roasted diced tomatoes
· Cayenne pepper to taste
· 2 cups white rice cooked according to package directions
Add 2 tbsp. olive oil to a large 4-quart soup pot on medium heat. Cut the peppers, onion and celery into bite sized pieces and add to the pot. Add the salt and pepper and cook on medium heat for 8-10 minutes.
Meanwhile peel the shrimp if unpeeled and set aside. Cut the smoked sausage into bite sized pieces.
Remove the vegetables to a bowl and set aside. In the same pot add the smoked sausage and cook until browned. Add the vegetables back in the pot along with the 32 oz. of chicken broth, 2 cans of tomatoes, shrimp, 3 bay leaves, ¼ tsp. garlic powder, ¼ tsp. thyme leaves and 1 cup of cut okra. Bring to a boil and then reduce the heat to a simmer. Cover and simmer for about 20-30 minutes until all the vegetables are tender.
Add cayenne pepper to taste. I usually add 1 tsp. but that is pretty spicy so I suggest you start with less and add more if you desire. Add as much cooked white rice as you like to the top of the soup when serving.
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